Borscht, the traditional Ukrainian beet soup, gets a vegeterian makeover in this spicier and much lighter version that uses the pink root vegetable as its base. Hearty but healthy, this curried beet and kale soup recipe will warm you up on an early spring evening, with garlic bread or homemade naan acting as ideal dipping devices that will soak up the flavor. The strong curry flavor may even convert some of your beet-avoiding friends and family, as it balances out the earthy sweetness of this phytonutrient-rich root crop.

There's nothing quite like a hearty bowl of chili to take the chill off a winter evening. As we burrow even further into winter, consider this recipe for your arsenal. As opposed to our equally delicious seasonal pumpkin chili, this recipe is a play on the tomatoey base and smokey spices of a traditional chili... without the meat! Not only is it easy to make, but a huge batch of it is perfect for leftovers all week long. You can even freeze it in individual servings, to defrost and enjoy on days when you just don't have time to cook. Packed chock full of healthy vegetables, this chili is sure to please.

A warm soup in the middle of a cold winter day can be just what you need to refuel your body and spirit, and a cold soup on a hot summer day can do exactly the same. You’ll save energy by not turning on your stove, and you’ll keep your house cooler as well. All you need to make these refreshing summer chilled soup recipes is a blender, a refrigerator and fresh, organic local produce.

Soup doesn’t usually jive with summertime. That is, unless you consider a cold soup, which can be the most refreshing way to begin a summer dinner party, or a perfect main on its own, accompanied with fresh bread, for lunch or a light supper. While there are many cold soups out there, there’s nothing easier or more delicious – especially for those with a kitchen garden – than the Andaluz classic gazpacho.

"More green, less everything else." That was Anna Thomas' plan when she created her first green soup with mixed greens, fresh herbs, onions and potatoes. She'd stumbled onto a diet-changing discovery: Green soups are delicious, and incredibly good for you!

You may already know the folk tale of Stone Soup: A hungry traveler comes to town with an empty pot, fills it with water, drops a stone in it, and tells the villagers he will make delicious soup with just the stone...all the soup needs is "a few garnishes", which the villagers happily provide. In the end, there's enough soup to feed everyone, and it only took a few odds and ends from each person.

This recipe uses all of the broccoli: the florets (where most of the nutrition is) and the stems (filled with fiber). Make extra frico and store in an airtight container for up to 5 days. The frico makes a delicious appetizer on its own.

Short ribs braise slowly in the oven and come out caramelized and tender. This savory stew uses the shredded meat and the braising liquid. This is a great way to use leftover short rib meat (and if you don't have any leftover braising liquid, you can use beef broth).

Hot, cold, smooth, chunky, creamy, brothy—soups come in myriad forms, yet always delight. Considered by many to be the ultimate comfort food, they are welcome additions to the dining table throughout the months, marking seasons and occasions with flavorful flair.

When the sun sets at 4:30 and you eat dinner after dark, you've got to bring a little warmth and light to your table through other means. This golden, rich soup will brighten your evening without drowning you in calories: Creamy though it may taste, there's not a drop of cream in it. Homemade croutons topped with anchovy and olive add a little crunch and a lot of flavor.