Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
This Petrale Sole with Lemon-Shallot Brussels Sprouts recipe contains olive oil, sole fillets, vegetable broth, all purpose flour, unsalted butter and more.
Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.
This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens.
Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.
This robust rice is the perfect side dish to serve with any meat, or with vegetables. Rice is baked with beef broth, French onion soup, butter, Worcestershire and basil.
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
