1,966 vegetable recipes

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Pat's Shrimp Creole with a two-stage sauce: the first vegetables simmer into the tomato base for 45 minutes then get strained out, and fresh aromatics with brown sugar finish the dish. Serves 8 over rice.