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Vegetarian Soups That Eat Like a Meal

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  • Recipe

    Sopa De Ombligo (Pinto Bean Soup with Masa Dumplings)

    This rich, creamy pureed soup has masa dumplings in it that are shaped into little balls with dimples in them—hence the name "ombligo," which means belly buttons. The dumplingss trap the hearty flavors of the soup they cook in, but they also thicken it while permeating the broth with the flavors of queso fresco and fresh cilantro and mint.

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  • Recipe

    Sunchoke Soup with Sautéed Chanterelles

    The nutty flavor of sunchokes is the perfect base for this rich soup, especially when combined with another cool-weather favorite: earthy chanterelles. If you can’t get your hands on chanterelles, you can substitute oyster mushrooms or other wild mushrooms of your choice.

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  • Recipe

    Sweet and Savory Mulligatawny Soup

    This classic soup is ideal for cold nights by the fire. Almost entirely composed of modern pantry essentials, it won’t mean a trek out to the market.

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  • Recipe

    Whole-Grain Pasta e Fagioli with Butternut Squash and Sage Pesto

    Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a chilly autumn evening.

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  • Recipe

    Spicy Tomato and Lentil Soup

    This thick Indian-spiced spin on tomato soup, great on its own, would pair well with grilled cheese, especially one made with a little chutney. Look for roasted chickpeas where nuts are sold, or make them yourself.

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  • Recipe

    Vegetable-Miso Soup

    This soup starts with kombu dashi, an umami-filled broth made with dried kelp. Punchy red (aka) miso rounds out the flavor of sweet potatoes, carrots, and kale, adding body, sweetness, and just a hint of bitterness.

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  • Recipe

    Beet Green and Bulgur Soup with Poached Eggs

    This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.

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  • Recipe

    French Farmers' Soup

    This hearty soup makes the most of root vegetables, paired with baby lima beans. If you're short on time, you can substitute 3 cups canned limas (rinsed and drained) for the dried beans, and skip the steps of soaking and cooking them, though the flavor won't be quite as rich.

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  • Recipe

    Cannellini Bean and Kale Soup

    This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

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  • Recipe

    Black Bean Soup with Sweet Potatoes

    The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

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