Nabe can refer to the pot itself or the wide variety of soups, stews and other one-pot dishes that are cooked in it.
There are a few different types of nabe pots but some of the most popular are earthenware pots. The eartheware pots are great for making soups and stews because they hold the heat well, even after removing the nabe from the burner. They also look great and their earthenware appearance is kind of heartwarming and makes the soup or stew seem even heartier, especially on a cold day.
Recently, enameled cast iron pots such as the Staub "La Cocotte" French Oven or the Le Creuset pots. These are great because the lid seals quite tightly and they hold the heat exceptionally well.
As for the soups, stews and other one-pot dishes that are cooked in the nabe, the list is just about endless. Typically, a nabe soup or stew will have lots of vegetables and some source of protein such as tofu, seafood or meat. Vegetarian versions are also popular. The three most common soup stocks are miso (soy bean paste), soy sauce, or consomme type clear bouillon.
The nabe pot is usually placed in the center of the table and small amounts of the soup or stew are placed in each person's own small soup bowl. After finishing eating most of the ingredients, a little bit of rice or noodles (udon or ramen noodles) are often added to the remaining broth as a finishing touch. Sometimes a beaten egg is added to thicken the stock and chopped chives or other condiments are added as toppings.
味噌鍋
Miso nabe with Japanese vegetables prepared in an earthenware nabe pot
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野菜と豆腐鍋
Nabe with Japanese vegetables and tofu | 
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辛鍋
Hot and spicy nabe with vegetables and tofu | 
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きのこ鍋
Nabe with various kinds of Japanese mushrooms | 
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