813 vegetable stock recipes

Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.

Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.

Sichuan dan dan noodles in a spicy, nutty broth of chili bean sauce, sesame paste, dark soy, and preserved vegetables with garlic and ginger. Fiery, slurpable, and ready in 15 minutes.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

Stir-fried sirloin strips tossed with bow-tie pasta, cherry tomatoes, fresh basil, and Parmesan. This 1993 National Beef Cook-Off recipe is a 30-minute weeknight winner.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Awesome Vegetable Bean and Noodle Casserole recipe

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.