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Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A pasta most often used in soup recipes that has the shape of a small tube. Pastina may be substituted if fischietti is unavailable.

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

Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other recipes rather than a soup to be served with sandwiches or salads.

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.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

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

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

A written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

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 combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

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.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.