541 may recipes

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.

Classic beef and barley soup with ground or diced beef, pearl barley, mirepoix vegetables, and tomatoes simmered into a hearty winter soup. Topped with toasted parmesan croutons for crunch.

Lavish Danish onion soup simmered with an entire bottle of dry champagne, Camembert cheese, and a silky port wine egg yolk liaison. Served over butter-fried bread. This is not your average onion soup.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

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

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Easy bean, sausage and barley soup for your slow cooker.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.