1,044 stock recipes

A simple and hearty soup made with lentils, garlic and juicy tomatoes.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

This savory dish is perfect for a cold night and will keep you warm with every bite!

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Authentic Mexican black beans slow-simmered with salt pork, garlic, and epazote herb. Rich, velvety beans perfect as a side dish for tacos or served over rice for a hearty meal.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.