670 green vegetable recipes

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Ginger chicken stir-fry with soy sauce, sherry, and brown sugar served over quick-cooking rice and vegetables. A complete weeknight dinner in about 25 minutes.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Pressure cooker minestrone loaded with navy beans, fresh vegetables, orzo pasta, and a full cup of fresh basil. Cooks in 20 minutes under pressure with zucchini, cabbage, and green beans stirred in at the end for crisp-tender texture.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

A hearty, flavorful dish featuring tender beef short ribs slow-cooked in a savory sauce with onions, garlic, and green peppers. Perfect for a comforting family dinner.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Chicken pot pie with broccoli and Parmesan in a creamy soup-mix sauce, topped with flaky egg-washed pastry baked golden. A cozy one-dish dinner from scratch.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.