Parsley

Try this Mediterranean-inspired stew with fresh corn on the cob; a salad of mixed baby greens, colorful bell peppers, and mushrooms; and some crusty bread spread with hummus.

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

This is a good transitional soup for spring; it’s hearty like winter soups, but boasts the fresh flavors of zucchini, parsley, and dill. Taste often to adjust the myriad of flavors to your liking. Consider making any of the muffins on pages 149 to 151 to serve with the 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.

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 classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

If you like broccoli, you’ll love this nourishing bowl of comfort.

Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

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.

This light soup of lettuce, cucumber, and fresh spring peas was quite common in nineteenth-century America. Potage maigre translates loosely as “fast day” soup, traditionally made for Lent. Versions of it appear in old Creole cookbooks.

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

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.

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.

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.

Both soothing and lively, thanks to the flavor of dill, this simple soup is one of my cold-weather favorites.

Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.