194 sour bran recipes

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.

Sebze bastisi: a Turkish vegetable stew with fried eggplant, zucchini, green beans, and peppers slow-baked in beef broth with garlic and parsley. Hearty, warming comfort food.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.