874 broth recipes

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Chilled Senegalese soup with chicken broth, sour cream, curry powder, hot sauce, and shredded cucumber. A creamy, no-cook cold soup ready in 20 minutes.

Braised fennel sauteed in butter, simmered in chicken broth until meltingly tender, and finished with grated Parmesan. Four ingredients, 30 minutes, pairs beautifully with pork.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.

Asian vegetable and tofu soup with soba noodles, bok choy, broccoli, ginger, and garlic in a soy-spiked vegetable broth. Vegan, weeknight-fast, infinitely customizable.

Meatless farmer's chili with kidney beans, zucchini, corn, carrots, and bulgur wheat in a cumin-chili tomato broth. Hearty, crunchy, and better the next day.

Minestrone Parmesan: Italian vegetable and pasta soup loaded with smoked ham, chickpeas, spinach, and garden vegetables in a rich beef broth. Finished with grated Parmesan.

Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Slow-simmered chicken with nutty Jerusalem artichokes, loads of garlic, saffron, lemon, and fresh basil, finished with toasted pine nuts. A rustic Mediterranean braise with golden, aromatic broth.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.