Simmer

A satisfying meatless take on the classic Hungarian goulash, this makes good use of seitan, a high-protein, low-fat meat substitute.

For a hearty combination, serve with Hearty Bean Bread (page 146), or for a lighter accompaniment, serve with Bruschetta (page 159).

Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

Lentil soups are so satisfying in winter. Served with Quick Sunflower-Cheese Bread (page 144) or Focaccia Bread (page 148), this soup needs only a simple salad to make a very filling meal.

The presentation of this easy, offbeat soup is fun and dramatic.

A warming, hearty, high-fiber soup, this is great served with Green Chili Cornbread (page 145) and a simple salad or coleslaw.

This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. You’ll find hominy near other canned corn products on supermarket shelves.

For those who like hot stuff, the hot chilies add a fiery kick to this soup. If you’d like a toned-down version, use mild chilies. This makes a big pot of soup, perfect for feeding a crowd. This is delicious served with a big salad and nachos or quesadillas made with Vegan Gourmet nacho-style nondairy cheese.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

A vegetarian version of Brazil’s famous national dish, feijoada, this stew is abundant with nourishing ingredients. Serve with steamed fresh greens (you can dress them with garlic sautéed in olive oil) and slices of mango and/or papaya.

This meatless version of a rustic Provençal stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal.

This long-simmering, yet easy winter soup is a natural choice as a hearty main dish. Make Whole Wheat Vegetable Muffins (page 149) while it’s cooking.

Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.

This classic recipe is easy and quick to prepare. Serve with Tomato-Olive Bread (page 147) and a simple homemade coleslaw.

Here’s a variation of classic sweet-and-sour cabbage soup, given a bit more heft with bread cubes nestled in each serving.

This is just the sort of mild soup that is so comforting on cold winter days. Quick Sunflower-Cheese Bread (page 144) is a good accompaniment, as are Cheddar-Oat Griddle Biscuits (page 153).

(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.

Here’s another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).

The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.