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List of soups

This is a list of notable soups. Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking".[1]

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, or a vegetable for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.

Some soups are served only cold, and other soups can optionally be served cold.


Ajiaco 122px Colombia Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas.[2] In Cuba, it's hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[3]
Acquacotta 122px Tuscany, Italy Chunky Originally a peasant food,[4] historically, its primary ingredients were water, stale bread, onion, tomato, olive oil[5] and any spare vegetables or leftovers. It has been described as an ancient dish.[6]
Aljotta Malta Fish Fish with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.
Avgolemono 122px Greece Potage Chicken broth, rice or orzo, and lemon thickened with tempered eggs
Bacon soup 122px Europe Chunky Bacon, vegetables and a thickening agent. Pictured is celery and bacon soup.
Barley 122px Ancient Chunky Barley, onion, and chicken broth
Beef noodle soup 122px East Asia Noodle Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup
Beer soup 122px Europe Beverage soup Recipe from the middle ages using heated beer and pieces of bread;[7] though other ingredients were also used.[8]
Bergen fish soup 122px Norway Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream
Binignit 122px Philippines Dessert Coconut milk, fruits and tapioca pearls, served cold
Bird's nest soup 122px China Gelatinous Edible bird's nest, an expensive delicacy valued for its unusual texture
Borscht 122px Eastern Europe Chunky Cabbage and beet-based soup with meat. One of very few soups that can be enjoyed hot or cold. A national Ukrainian dish
Bouillabaisse 122px France Fish Fish soup
Bouillon (soup) Haiti Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. Traditionally prepared on Saturdays
Bourou-Bourou Greece (Corfu) Potage Vegetable and pasta
Brown veal Clear or Stock Prepared with veal
Buridda Liguria, Italy Chunky A seafood soup or stew in Italian cuisine
Cabbage soup, kapusniak, kapustnica 122px Poland, Slovakia, Ukraine Chunky Sauerkraut, meat
Caldillo de perro Spain (southern) Seafood, hake, garlic, olive oil, lemons, and Seville oranges.[9] It is customarily served with sour orange juice.
Caldo verde 122px Portugal Chunky Potatoes, thinly sliced kale, with slices of chouriço added before serving.
Callaloo Caribbean Chowder Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.
Canja de Galinha Portugal Chunky Chicken, pasta and lemon
Carp soup Czech Republic Fish Carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.
Cazuela 122px Spain Chunky Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian Cazuela.
Chestnut bisque 122px France Bisque A bisque prepared with chestnuts as a primary ingredient
Chicken noodle soup 122px Noodle A chicken soup that includes noodles, such as egg noodles
Chicken 122px Clear or Stock Made from chicken that's simmered with various other ingredients. Pictured is southern Chinese style chicken soup with mushrooms and corn.
Chupe 122px Peru Chowder Thin, milky seafood soup, also referred to as Chupe de Mariscos.
Cioppino 122px United States Fish Fish stew with tomatoes and a variety of fish and shellfish (Italian-American)
Cock-a-leekie 122px Scotland Chunky Leek and potato soup made with chicken stock
Cold borscht / Šaltibarščiai 122px Lithuania Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in two varieties, hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Consomme 122px France Clear or Stock
Corn chowder 122px United States (New England) Chowder Similar to New England clam chowder, with corn substituted for clams in the recipe
Crab bisque 122px France Bisque Crab stock and heavy cream
Cream of apple soup Cream
Cream of asparagus 122px Cream
Cream of broccoli 122px Cream Prepared with broccoli, stock and milk or cream as primary ingredients.
Cream of celery 122px Cream
Cream of chicken 122px Cream
Cream of potato 122px Cream
Cream of tomato 122px Cream
Cream of Crab 122px France Bisque Pictured is Maryland cream of crab soup.
Cream of mushroom 122px Cream
Cream of spinach 122px Cream
Crème Ninon 122px France Bisque Base of a heavy stock purée of green peas and dry champagne
Cucumber soup 122px Cold (chilled) Cucumber soup is known in various cuisines.
Cullen skink 122px Scotland Fish Smoked haddock, potatoes, onions and cream
Dashi Japan Cold (chilled) Clear fish stock made with kombu (sea kelp) and katsuobushi (smoked bonito flakes). Dashi broth is often used as a base for miso soup and other Japanese soup broths.
Egg drop soup 122px China Noodle Savory soup made by pouring beaten eggs into swirling boiling water or broth.
Etrog Jewish (Ashkenazi) Dessert Citron soup, used in Jewish ritual at the feast of Succot .
Fanesca 122px Ecuador Fish Cod soup
Fish soup bee hoon 122px Singapore Fish/seafood Seafood
Fish 122px Clear or Stock
Fisherman's Soup 122px Hungary Fish Ηot and spicy river fish soup with a lot of hot paprika (Hungarian Halászlé)
French onion soup 122px France Potage Deep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl.
Fruktsoppa Sweden Dessert Dried fruit such as raisins and prunes.
Fufu and Egusi soup 122px Nigeria Chunky Vegetables, meat, fish, and balls of ground melon seed
Fumet France Clear or Stock Fish stock, often concentrated and used as a base for sauces. Usually made with fish heads and bones.
Garmugia Lucca, Tuscany, central Italy Chunky Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[10][11]
Gazpacho 122px Spain Cold (chilled) Pureed tomato and vegetables
Ginataan 122px Philippines Chunky Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Ginestrata Tuscany, Northern Italy Clear or stock A thin, lightly spiced egg-based soup prepared with primary ingredients of egg yolks, chicken stock and Marsala wine or white wine
Goat meat pepper soup 122px Nigeria Common ingredients are goat meat,[12] crayfish, Uziza, Negro Pepper (also called Uda Ewentia or Enge) and nutmeg,[13] such as Calabash Nutmeg (also called Ehu or Ariwo).
Gogi guksu 122px South Korea (Jeju Province) Pork and noodle soup
Gomguk 122px Korea Chunky Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.
Goulash soup 122px Hungary Chunky Beef, pork, paprika, peppers, tomato, potato and onion
Ground nut soup 122px Prepared with groundnuts as a primary ingredient
Kimchi Guk 122px Korea Chunky Kimchi soup
Gumbo 122px United States (Louisiana) Chunky A traditional Creole soup from the American South, most popular in New Orleans. Often includes seafood, made with shrimp or crab stock and andouille sausage and thickened with a dark roux.
Hot and sour soup 122px Asia Chunky Soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Íslensk Kjötsúpa Iceland Chunky Meat soup made with lamb and vegetables
Joumou 122px Haiti Chunky Mildly spicy pumpkin soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804.
Kharcho 122px Georgia Chunky Lamb, rice, vegetables and a highly spiced bouillon
Kwāti 122px Nepal Chunky Mixed soup of nine types of sprouted beans -- black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean.
Lagman 122px Uzbekistan Chunky Pasta, vegetables, ground lamb and numerous spices
Lan Sikik Thailand Fish Dried fish, noodle, and tomato extract
Leek soup 122px Wales Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup.
Lettuce soup 122px A soup prepared with lettuce as a primary ingredient.[14] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup.[14][15]
Lentil soup 122px Ancient Chunky Red, green, or brown lentils. Popular in the Middle East and Mediterranean area.
Lobster stew 122px France Bisque Cream or stock-based soup with chunks of lobster
Lobster bisque 122px France Bisque Lobster stock, heavy cream, and sherry.
Log-log Philippines Noodle Egg noodle soup (regional variants include Kinalas, Batchoy)
Lohikeitto 122px Finland Fish Salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dill
Lung fung soup China Fish Gou rou soup made with lemon, chili peppers, and Chinese vegetables
Maccu Sicily Chunky A Sicilian soup and foodstuff prepared with fava beans as a primary ingredient
Manhattan clam chowder 122px United States (Rhode Island) Chowder Tomato-based clam chowder
Maryland crab soup United States (Maryland) Chowder Vegetables, blue crab, and Old Bay Seasoning in a tomato base
Matzah ball soup 122px Jewish (Ashkenazi) Chunky Staple food on Passover. The Matzah ball dumplings are traditionally served in chicken broth with sliced carrots, garnished with chopped parsley. Matzo balls are also referred to as knaidel or knaedle.
Menudo 122px Mexico Chunky Tripe, calf's feet, chiles, hominy and seasonings
Minestrone 122px Italy Chunky Vegetables with noodles
Miso soup 122px Japan Fermented Dashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed.
Miyeok guk 122px Korea Chunky Seaweed
Mohinga 122px Burma Fish Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli.
Mulligan Stew United States Chunky Typically made with whatever is available
Mulligatawny 122px India Chunky Meat, vegetables, and spices
Naengmyeon 122px Korea Cold (chilled) Buckwheat noodles in a tangy iced beef broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef
Nang men Korea Noodle Traditional noodles
Nettle soup 122px Ancient Chunky Tender shoots of the stinging nettle, popular in Scandinavia and eastern Europe
New England clam chowder 122px United States (New England) Chowders Bacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clams
Okra soup 110px Prepared with okra as a primary ingredient
Okroshka 122px Russia, Ukraine Cold (chilled) Kvass-based vegetable and ham soup
Oxtail soup 122px Chunky Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. In Germany, there are lots of varieties of oxtail soup (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira.
Palm nut soup 122px Prepared with palm kernel as a primary ingredient
Panada Europe Potage Bread soup made with leftover bread, eggs, beef broth and Parmigiano-Reggiano Cheese.[16]
Pasta fagioli 122px Italy Noodle Chicken stock, pasta and vegetables.
Yellow pea soup 122px Canada Chunky Pea soup, originating with French settlers in Canada. AKA French-Canadian pea soup
Peanut soup 122px Africa Chunky Made from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu.
Philadelphia Pepper Pot United States (Philadelphia) Chunky Beef tripe pepper soup
Phở 122px Vietnam Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts and sometimes culantro. Sriracha and hoisin sauce are also popular additions.
Phở 122px Vietnam Chunky Noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger and charred onion to create the broth, served with rice noodles and various meats. Pho Dac Biet, or "Special Combination" Pho, usually includes rare beef slices, beef balls, tripe, and flank meat. Pho is garnished to taste with thai basil, squeezed lime, jalapeños, bean sprouts and sometimes culantro. Sriracha and hoisin sauce are also popular additions. Chicken, seafood and vegetarian varieties also exist.
Pickle soup 122px Chunky Prepared with various types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[17] Pictured is kidney and pickle soup with barley (rassolnik).
Pork blood soup Thailand Pork blood soup is a soup in Thai cuisine.[18] One version is called tom lueat mu. It is also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago".[19]
Pozole 122px Mexico Chunky Pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soup
Psarosoupa (ψαρόσουπα) Greece Fish Oil-and-lemon sauce, vegetables, rice and sea fish
Pumpkin 122px North America Smooth or chunky Pumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup.
Ramen 122px Japan Noodle Fresh or dried noodles in a variety of broths with a variety of toppings such as various meats like pork or lobster, onion and other various herbs (miso), and sometimes even corn
Rasam 122px India (southern) Potage Broth made in various ways using different spices and tamarind
Rassolnik 122px Russia Chunky Dill pickle soup. It usually contains groats, such as pearl barley, rice or oatmeal, potatoes, greens and herbs. It is either vegetarian or more commonly made with meat (often offal, such as kidney).
Rumford's Soup 122px Munich, Bavaria, Germany Potage A simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people.[20]
Saimin 122px United States (Hawaii) Noodle Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences
Salmorejo 122px Spain Cold (chilled) Tomato soup with garlic and bread crumbs.
Samgyetang 122px Korea Chunky Chicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and ginger
Sayur Asem 122px Indonesia Cold (chilled) Vegetable soup, sour and spicy.
Sayur Tumpang Indonesia (Java) Fermented Expired tempeh, chilli, and other Indonesian seasoning
Scotch Broth Scotland Potage Mutton, barley, and various vegetables
Shark fin soup 122px China Gelatinous Shark's fin, nearly tasteless, an expensive delicacy valued for its unusual texture
Shchav, sorrel soup, green borscht, green shchi 122px Eastern Europe Chunky Sorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache.
Shchi 122px Russia Chunky Cabbage soup, a national Russian dish
Seafood chowder Ireland Chowder Salmon, Mussels, Shrimp and Scallops in a cream base.
She-crab soup 122px United States (Charleston, South Carolina) Chowder Blue crab meat and crab roe.
Shrimp bisque 122px France Bisque A bisque prepared with shrimp as a primary ingredient
Sliced fish soup Singapore Fish Fish, prawns, and vegetables
Snert 122px Netherlands Chunky Thick pea soup, eaten in the winter, traditionally served with sliced sausage.
Solyanka 122px Russia Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives
Sopa de Gato Spain (southern) Simple soup, typically includes water, bread, oil, garlic and salt
Soto 122px Indonesia Chunky Rich soups based on various spice pastes, broths and sometimes coconut milk, often named by their originating region. Soto usually features numerous garnishes, including sprouts, sambal, crackers, fritters, and sometimes noodles.
Soto ayam 122px Indonesia Noodle Spicy shredded chicken soup with noodles and a variety of garnishes which may include bean sprouts, boiled egg, green onions, fried onion flakes, chili sauce, compressed rice cakes, melinjo nut crackers and potato fritters.
Soup alla Canavese Italy White stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.
Sour cherry soup 122px Hungary Cold (chilled) Sour cherries, sour cream
Sour rye soup, white borscht 122px Poland, Belarus Made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham)
Sour soup (fish soup) Vietnam Fish Rice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines.
Split pea 122px Ancient Chunky Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Squash bisque 122px France Bisque
Stone soup Portugal Chunky Pork meat products (such as black chouriço, common chouriço and bacon), red beans, and coriander.
Taco soup 122px Chunky Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.[21] Vegetarian versions combine beans with the other ingredients, except for the ground beef.[22]
Tāng Fěn China Noodle Rice noodles in broth, usually beef, chicken or custom broth
Tāng miǎn China Noodle Egg noodles in broth, usually beef, chicken or custom broth
Tarator 122px Bulgaria Cold (chilled) Yogurt and cucumbers.
Tarhana Turkey Chunky Fermented grain and dairy
Tinola 122px Philippines Potage Chicken, sliced green papayas
Tom Yum 122px Thailand Chunky Lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth, often garnished with shrimp/seafood (Tom Yum Goong), straw mushrooms, hot chili peppers, and cilantro.
Tomato bisque France Bisque Tomatoes and heavy cream; basil can be added to create tomato basil bisque
Tomato soup 122px Smooth or chunky Tomato is the primary ingredient. Also popular in many countries, including Hungary and Poland (pomidorowa)
Tteokguk 122px Korea Chunky Tteok (rice cake) soup
Turkey soup United States, Canada Chunky Turkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles
Ukha or yushka 122px Russia, Ukraine Fish Cod or salmon, vegetables, lime, dill, parsley and black pepper
Vegetable 122px Clear or Stock
Vichyssoise 122px United States Cold (chilled) Creamy potato and leek soup, served with chives (Franco-American)
Waterzooi 122px Belgium Fish Stew made with fish (traditional) or chicken
Wedding soup 122px United States Clear or Stock Green vegetables, meat, chicken broth (Italian-American)
White beef Clear or Stock
White veal Clear or Stock
Wine soup 122px Hungary Beverage soup Pictured is a wine soup with bread
Winter melon 122px China Chunky Winter melon, filled with stock, usually chicken stock vegetables and meat, which has been steamed for a few hours.
Zuppa pavese Italy Broth with chunks Consists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.[23]

See also


  1. ^ Food history timeline at Food Reference Website
  2. ^ "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". 2009-03-19. Retrieved 2014-06-03. 
  3. ^ "Cuban Ajiaco Recipe". Retrieved 2014-06-03. 
  4. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 0547909160. 
  5. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 0307958302. Retrieved 12 September 2014. 
  6. ^ Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104. ISBN 0865473870. 
  7. ^ Recipe: DANISH BEER SOUP Bot generated title
  8. ^ Wild women in the kitchen: 101 ... - Google Books. Retrieved 2009-09-26. 
  9. ^ Hopkinson, Simon (23 July 2013). Roast Chicken and Other Stories. Hyperion. p. 112. ISBN 9781401306144. 
  10. ^ Cucina Povera: Tuscan Peasant Cooking. p. 63. 
  11. ^ A Culinary Traveller in Tuscany. pp. 77–78. 
  12. ^ Jideofo, May (2007). "Healthier Alternatives". Tate Publishing. p. 35. ISBN 1602478058. 
  13. ^ Asika-Enahoro, Chidi (2004). "A Slice of Africa". iUniverse. p. 17. ISBN 0595305288. 
  14. ^ a b Haedrich, Ken (2001). Soup Makes the Meal. Harvard Common Press. pp. 17–18. ISBN 155832187X. 
  15. ^ Roehl, Evelyn (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions / Bear & Co. p. 160. ISBN 089281635X. Retrieved 6 September 2014. 
  16. ^ "Panada recipe". 
  17. ^ What's Cooking America. p. 333. 
  18. ^ Gordon, James (July 9, 2014). "Where to Find Khao Soi, The Excellent Thai Noodle Dish You're Not Ordering". LA Weekly. Retrieved 7 September 2014. 
  19. ^ Offal: A Global History. p. 30. 
  20. ^ Kellogg, D.O.; Baynes, T.S.; Smith, W.R. (1903). The Encyclopædia Britannica: New American supplement. A-ZUY. The Encyclopædia Britannica: A Dictionary of Arts, Sciences, and General Literature. Original 9th Ed. in 25 Vols. Werner. p. 673. Retrieved January 24, 2015. 
  21. ^ Crider, Kitty (29 January 2003), "Flavors of traditional foods can make some tasty soups", The Spokesman-Review: 33, retrieved 18 April 2012 
  22. ^ "Taco Soup Has A Flavorful Combination", The Mount Airy News (Mount Airy, North Carolina), 18 October 1995: 9, retrieved 18 April 2012 
  23. ^ Elizabeth David, Italian Food, 1954, p. 53

Further reading

External links