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Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

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.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

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

Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

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.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

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 French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.