577 bouillon recipes

Chinese-style hot and sour chicken soup with snow peas, bell pepper, bamboo shoots and firm tofu in a soy-vinegar-white-pepper broth. Finished with cornstarch thickening and silky egg ribbons.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.

Flattened chicken breasts stuffed with curried rice, sweet raisins, and herbs, then pan-browned and simmered in white wine. An elegant weeknight main that looks fancy but comes together in about an hour.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Low Cal Baked Beef Stew with Sour Cream Biscuits recipe

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.