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A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

A variety of parsley, also known as Italian parsley that has dark green flat leaves and a somewhat strong peppery flavor.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.

food thickener, thickening agent, liason, beurre manie,