404 broth recipes

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

Hearty yeast-raised dog treats packed with 5 whole grains, kelp powder, and beef broth bake into nutritious biscuits. A labor of love for pampered pups.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Slow cooker cassoulet with frozen chicken drumsticks, smoked turkey sausage, navy beans, and vegetables in a tomato-herb broth. A rustic French-inspired stew with 10 minutes of prep.

Hearty chicken and vegetable soup with curry powder, Granny Smith apple, corn, lima beans, and pasta shells. A whole stewing chicken simmered into a rich, warming broth that feeds a crowd.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.