Bell Pepper

Here’s a great example of what I call culinary architecture, which entails building on a great foundation. In this case, I’m playing off what Middle Easterners call tabouli, a wonderful salad with a fantastic fresh taste that’s incredibly easy to make (and impossible to mess up). The base of any tabouli is a grain, lemon juice, parsley, and mint. That’s our building block. Then we add the ornamentation, which always emphasizes both form and function. The beans create a complete protein, the pleasing crunch (and a whole bunch of antioxidants) comes from pepper, while olives add a little healthy salt. Like any powerful piece of architecture, it’s the combination of simplicity and tasteful elegance that makes this salad so enjoyable and memorable.

A staple of Latin cuisine, this black bean soup rocks because it’s a nutritional powerhouse. Black beans are rich in protein and dietary fiber, and recent studies link black bean consumption to reduced rates of pancreatic, breast, and prostate cancers. Cooking the beans with kombu, an easy to find dried Japanese seaweed that breaks down the bean’s sugars, eases gas and bloating while softening the bean’s exterior. As for taste, I guarantee your taste buds will say “more, please!”

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).

A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.

A splendid no-cook soup that will awaken taste buds dulled by summer heat. This soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. This soup is a great first course for a Mexican or Southwestern-style meal.

An appetizing soup designed to impress summer guests—or your own family!

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

Mild potatoes contrast with the earthy tones of arugula in a lightly curried soup.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.

With Thai ingredients available at most natural food stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

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.

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.

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