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Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.