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Slow and Easy Beef Stock

Submitted by: Semi

Make your own beef stock with just some beef soup bones, water, heat, time, and patience.

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Basic Vegetable Stock

Submitted by: Stan Webber

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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Basic Chicken Stock

Submitted by: Logan

Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.

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White Stock

Submitted by: Andrew Chinn

This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.

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Polish Beef Soup With Liver Balls

Submitted by: MARBALET

This is an old Polish classic recipe. Serve over noodles.

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Roasted-Vegetable Stock

Submitted by: sarahhouston

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

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Bramblett's Vegetable Stock

Submitted by: chillyroc

A perfect base for any number of recipes.

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Yummy Beef or Venison Stew

Submitted by: Andrea McKay

Chunks of stew meat browned in vegetable oil are combined with carrots, potatoes, celery and onion in a beef bouillon gravy.

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Basic Bean Soup

Submitted by: Chris Davis

White beans and ham are combined with carrots, onion and spices in this simple, yet classic, soup.

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Corned Beef and Cabbage

Submitted by: Ron Brobst

Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.