1,523 stock recipes

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Start off your soups with this simple recipe that will have you making savory dishes in no time!

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.