404 broth recipes

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Note: red wine broth can be used in place of chicken

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

Get ready for a cozy, sweet-and-sour twist on classic stuffed cabbage rolls—without all the fuss! This hearty one-pot wonder simmers ground beef meatballs in a tangy tomato-cabbage broth, perfect for busy weeknights or a lazy weekend.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Mazatlan Fisherman's Stew (Mexican Bouillabaisse) recipe

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

A simple and tasty side dish made with lentils and chopped celery and zucchini.