128 vegetable broth recipes

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

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.

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

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.