785 stock recipes

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.