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List of soup around the world

This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. 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 a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. 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 bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées. While soups are usually heated, some soups are served only cold and other soups can optionally be served cold.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.

NameImageOriginTypeDistinctive ingredients and descriptionAguaditoPeruChunkyPeruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro. It is known for having a potential for easing or alleviating symptoms associated with the hangover. AjiacoColombiaChunkyIn 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. In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. AçordaPortugalChunkyA typical Portuguese dish composed of thinly sliced bread with garlic, large amounts of finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. AcquacottaItalyChunkyOriginally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers. It has been described as an ancient dish. Amish preaching soupUnited StatesChunkyTypically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. Analı kızlı soupTurkeyChunkyBulgur meatballs and chickpeas in gravy with yogurtAnt egg soupLaos, Northeastern ThailandChunkyA soup including ant eggs among its ingredients. Served hot. Ash e dooghIran, Azerbaijan, TurkeyPotageA yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āshIran, Afghanistan, Turkey, Caucasus PotageA variety of thick soups, served hot with many different types of recipes and regional differences. AvgolemonoGreecePotageChicken broth, rice or orzo, and lemon, thickened with tempered eggsAvocado soupCan be prepared and served as a cold or hot soupBacon soupEuropeChunkyBacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut tehIndonesia, Malaysia and SingaporeHerbalConsists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. BaksoIndonesiaMeatballs soupMeatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard boiled egg, fried shallots and wontons. BarleyAncientChunkyBarley, vegetables, and brothBatchoyPhilippinesNoodle soupA Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle soupEast AsiaNoodleStewed 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 soupEuropeBeverage soupRecipe from the Middle Ages using heated beer and pieces of bread; though other ingredients were also used. Bergen fish soupNorwayFishWhite fish (haddock, halibut, cod) and various vegetables in a heavy creamBermuda fish chowderBermudaChowderFish, tomato, onion, other vegetables, served with black rum and "sherry peppers". The national dish of Bermuda. Bilo biloPhilippinesDessert A Filipino dessert soup made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk, sugar, jackfruit, saba bananas, various tubers, and tapioca pearls. BinakolPhilippinesChickenA Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). BinignitPhilippinesDessertCoconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilledBird's nest soupChinaGelatinousEdible bird's nest, an expensive delicacy valued for its unusual textureBlack sesame soupChinaDessertA sweet soup containing powdered black sesame seeds and rice, typically served warmBob chorbaBulgariaBeanDried beans, onions, tomatoes, chubritza (summer savoury) or dzhodzhen (spearmint), carrotsBorscht/ BorshchUkraineChunkyCabbage and beet based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. BouillabaisseFranceFishA type of fish soup from Provençal, France. BouillonHaitiSliced meat, potatoes, sliced plantains, yam, cabbage, and celery. Traditionally prepared on SaturdaysBouneschluppLuxembourgGreen beans, potatoes, bacon and onions. Bourou BourouGreece (Corfu)PotageVegetable and pastaBread soupGermany Bread Stale bread in a brothBrenebonThe Netherlands and Indonesia BeansKidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery and scallion. Brown Windsor soupEnglandChunkyLamb or beef steak, parsnips, carrots, leeks, bouquet garni, Madeira wine; popular in England during the Victorian and Edwardian erasBun bo HueVietnamNoodleA noodle soup from central Vietnam, with beef. BuriddaItaly (Liguria)ChunkySeafood soup or stew. Butajiru (Tonjiru)JapanChunkyPork and vegetable soup, flavored with miso. Cabbage soup, kapusniak, kapustnica, zelnackaPolandSlovakiaRussiaUkraineCzech RepublicChunkySauerkraut, meatCaldillo de congrioChileEelConger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat. Caldillo de perroSpain (southern)SeafoodSeafood, hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. Caldo verdePortugal and BrazilChunkyPotatoes, thinly sliced kale, with slices of chouriço added before serving. CallalooCaribbeanChowderTaro 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. Canh chuaVietnamFishA fish soup from southern Vietnam, made sour with tamarind. Canja de GalinhaPortugal, Brazil, Cape VerdeChunkyChicken, pasta and lemon, particularly popular in the states of Minas Gerais and GoiásRybí polévka (Česko)Czech RepublicFishCarp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Carrot soupPrepared with carrot as a primary ingredient, it can be prepared as a cream style soupDinengdengPhilippinesFermentedA dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon (fermented fish) soup based dish. Duck soup noodlesMalaysiaNoodleThe dish consists of ingredients such as duck meat in hot soup with mixed herbs and Bee sua served in particular at Penang hawker centres. Egg drop soupChinaNoodleSavory soup made by pouring beaten eggs into swirling boiling water or brothEgusi soupNigeriaChunky (Medicine)A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soupTurkeyChunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermintEscudellaSpain (Catalonia)StewA traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada AsturianaSpain (Asturias)ChunkyDried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán)FanescaEcuadorFishCod soupFish soup bee hoonSingaporeFish/seafoodSeafood soup served with thin noodles called Bee hoon. FishClear or StockFisherman's SoupHungaryFishΗot and spicy river fish soup with a lot of hot paprika (Halászlé)French onion soupFrancePotageDeep, rich broth made with onions and beef. Often topped with croutons and gruyere cheese melted golden on top, over the edges of the bowl. FrittatensuppeAustriaClearBroth with crumbled slices of pancakes, also popular in South Germany and Switzerland (Pfannkuchensuppe, Flädlisuppe) FruktsoppaSwedenDessert soupTypically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold. Fufu and Egusi soupNigeriaChunkyVegetables, meat, fish, and balls of ground melon seedFumetFranceClear or StockFish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bonesGarmugiaItaly (Lucca, Tuscany, central Italy)ChunkyPrimary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. GazpachoSpainCold (chilled)Pureed tomato and vegetablesGinataanPhilippinesChunkyMethod 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. GinestrataItaly (Tuscany, Northern Italy)Clear or stockThin, lightly spiced egg based soup prepared with primary ingredients of egg yolks, chicken stock, and Marsala wine or white wineGising gisingPhilippinesChunkyA spicy Filipino vegetable soup or stew traditionally made with chopped winged beans (sigarillas or sigarilyas), and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang (shrimp paste). Goat meat pepper soupNigeriaCommon ingredients are goat meat, It is a side dish of papeda. InubaranPhilippinesA Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. Íslensk KjötsúpaIcelandChunkyMeat soup made with lamb and vegetablesJoumouHaitiChunkyMildly spicy squash 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. Kadyos, baboy, kag langkaPhilippinesPorkPigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)Kadyos, manok, kag ubadPhilippinesChicken soupPigeon peas, chicken, and banana pithKharchoGeorgiaChunkyLamb, rice, vegetables and a highly spiced bouillonKusksuMaltaChunkyKusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads known locally as kusksu and fresh ġbejniet. Although similar is shape, kusksu pasta, which gives the soup its name, is "not to be confused with couscous". KwātiNepalChunkyMixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice beanLaksaIndonesia and MalaysiaNoodleA Peranakan cuisine. LagmanUzbekistanChunkyPasta, vegetables, ground lamb and numerous spicesLeek soupWalesChunkyLeeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soupLettuce is a primary ingredient. Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. Lentil soupAncientChunkyRed, green, or brown lentils. Popular in the Middle East and Mediterranean area. Linat anPhilippinesPork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stewSpainChunkyCream or stock based soup with chunks of lobsterLobster bisqueFranceBisqueLobster stock, heavy cream, and sherryLog logPhilippinesNoodleEgg noodle soup (regional variants include Kinalas, Batchoy)LohikeittoFinlandFishSalmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream, and dillLung fung soupChinaSnakeSnake, chicken, lemon, chili peppers, and other vegetables. LyvzhaOssetiaBeefBeef, potatoes, onion, garlic, carrots and thyme, etc. MaccuItaly (Sicily)Chunkyfava beans is a primary ingredientMaki miPhilippinesNoodle soupA Filipino thick pork tenderloin soup originating from the Chinese Filipino community of Binondo, Manila. It is made from lean pork pounded with a mallet until tender. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soupPhilippinesNoodle soupA popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowderUnited States (Rhode Island)ChowderTomato based clam chowderMarghi specialAfrica (West Africa)Fish, vegetables, oil, seasoning, etc. Maryland crab soupUnited States (Maryland)ChowderVegetables, blue crab, and Old Bay Seasoning in a tomato baseMatzah ball soupJewish (Ashkenazi)ChunkyStaple 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. Melon soupVariesSoup prepared with melon as a primary ingredient. Pictured is a soup with true melon. MinestroneItalyChunkyVegetables and pastaMiso soupJapanFermentedDashi stock base with dissolved miso paste (fermented rice, barley and/or soybeans). Common ingredients include tofu and seaweed. Miyeok gukKoreaChunkySeaweed soup from Korea, which is traditionally served to women who have just given birth. MohingaBurmaFishChickpea 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. Mote de quesoColombiaCheeseMade with ñame (yam) and Costeño cheese. Mulligan StewUnited StatesChunkyImprovised stew, typically made with whatever ingredients are availableMulligatawnyIndiaChunkyMeat, vegetables, and spices. Based on an Indian sauce recipe. NaengmyeonKoreaCold (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 beefNettle soupAncientChunkyTender shoots of the stinging nettle, popular in Scandinavia and eastern EuropeNew England clam chowderUnited States (New England)ChowdersBacon, mirepoix, clam juice and heavy cream, with other ingredients such as potatoes and chopped clamsNikujagaJapanMeat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetablesNilagaPhilippinesA traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. OdongPhilippinesA Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. Okra soupOkraOkroshkaUkraineRussiaCold (chilled)Kvass based vegetable and ham soupOxtail soupChunkyOxtail 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. In Asia, there are at least three distinctive variations: a traditional Korean dish; a Chinese dish which is more like a stew; a fried/grilled oxtail combined with soup variation (pictured) which is a popular dish in Java, 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 is a variety of oxtail soups (called Ochsenschwanzsuppe or Ochsenschleppsuppe) usually containing oxtail, various root vegetables, herbs, and also Sherry or Madeira. Palm nut soupPalm kernelPanadaEuropePotageBread soup made with leftover bread, eggs, beef broth and Parmigiano Reggiano Cheese. PanadelsuppeAustriaBreadMade with broth, rolls and eggsPancit bukoPhilippinesA Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. Pasta fagioliItalyNoodleChicken stock, pasta and vegetables. Yellow pea soupCanadaChunkyPea soup, originating with French settlers in Canada. Also called "French Canadian pea soup"Peanut soupAfricaChunkyMade from peanuts, popular in African cuisine. Pictured is peanut soup (left) with fufu. Philadelphia Pepper PotUnited States (Philadelphia)ChunkyBeef tripe pepper soupPhởVietnamNoodleStaple 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 soupChunkyVarious types of pickled vegetables, dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Pictured is kidney and pickle soup with barley (rassolnik). Pork blood soupThailandThai cuisine; one version is called tom lueat mu. Also a part of Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago". PozoleMexicoChunkyPork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro, in a thick, hearty soupPsarosoupa (ψαρόσουπα)GreeceFishOil and lemon sauce, vegetables, rice, and salt water fishPumpkinNorth AmericaSmooth or chunkyPumpkin cream soup may contain some green pepper (Italian), red bell pepper, onion, salt and some oil. Rucola leaves top the soup. Purée MongoleSmooth or chunkySplit peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream MongoleRamenJapanNoodleFresh 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 cornRasamIndia (southern)PotageBroth made in various ways using different spices and tamarindRassolnikRussiaChunkyDill 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). RawonIndonesia (Surabaya)Chunky beefA beef stew in black keluak soup that originated from Surabaya, East Java. Rishtay / Rqaq o AdasMiddle East (Palestinian)Bean / NoodleA whole lentil soup made with hand cut wheat noodles (similar to linguine) and flavored with fried garlic. Rose hip soup (Nyponsoppa)SwedenWateryA soup made from blended rose hips, usually served for breakfast or dessertRumford's SoupGermany (Munich, Bavaria)PotageSimple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. SaiminUnited States (Hawaii)NoodleFresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influencesSalmorejoSpainCold (chilled)Tomato soup with garlic and bread crumbsSambarIndiaChunky, gelatinousSambar, also spelt sambhar, is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. SamgyetangKoreaChunkyChicken ginseng soup made with glutinous rice, jujubes, chestnuts, garlic, and gingerSayur AsemIndonesiaColdAn Indonesian vegetable soup that is sour and spicySayur LodehIndonesia (Java)Chunky vegetable soupVegetables stew in coconut milk based soup. Scotch BrothScotlandPotageMutton, barley, and various vegetablesShark fin soupChinaGelatinousAn expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchiEastern EuropeChunkySorrel soup in Polish, Russian, Ukrainian and Yiddish cuisines. In some recipes, sorrel is replaced by spinach or garden orache. ShchiRussiaChunkyCabbage soup, a national Russian dish. Seafood chowderIrelandChowderSalmon, mussels, shrimp, and scallops in a cream baseShe crab soupUnited States (Charleston, South Carolina)ChowderBlue crab meat and crab roeShrimp bisqueFranceBisqueShrimpSinabawang gulayPhilippinesA Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). SinigangPhilippinesA Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Sliced fish soupSingaporeFishFish, prawns, and vegetablesSnertNetherlandsChunkyThick pea soup, eaten in the winter, traditionally served with sliced sausageSolyankaRussiaChunkyPickled cucumbers, sausages, smoked meat, fish or mushrooms, olivesSop saudaraIndonesia (Makassar)ChunkySpicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. Sopa de GatoSpain (southern)Simple soup, typically includes water, bread, oil, garlic, and saltSopasPhilippinesNoodle soupA Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. SotoIndonesiaChunkyRich 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 ayamIndonesiaNoodleRich chicken soup with shredded chicken and rice noodles. Served with a variety of garnishes, which may include bean sprouts, hard boiled egg, green onions, fried shallots, sambal, compressed rice cakes, emping (melinjo nut crackers) and potato fritters. Soup alla CanaveseItalyWhite stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepperSoup No. 5PhilippinesChunky (aphrodisiac)The main ingredient of this dish are the bull's testes or/and penis, other ingredients include lemongrass, thai chili peppers, green onion, ginger, onions, garlic and fish sauce. Sour cherry soupHungaryCold (chilled)meggyleves. Sour cherries, sour creamSour rye soup, white borscht, żurPoland, BelarusMade 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)VietnamFishRice, fish, various vegetables, and in some cases pineapple. The term also refers to various soups in a number of national cuisines. Spinach soupBroth or cream basedPrepared using spinach as a main ingredientSplit peaAncientChunkyDried 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 bisqueFranceBisqueStone soupPortugalChunkyPork meat products (such as black chouriço, common chouriço and bacon), red beans, and corianderStracciatellaItalyBroth with chunksMade by drizzling a preparation based on beaten eggs into boiling meat broth while stirring. Sulu köfteTurkeyChunkyGround meat, rice, spices, brothSup KambingIndonesia and MalaysiaChunkyGoat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colorSuam na maisPhilippinesChunky/SeafoodCorn kernels, shrimp, pork, leafy vegetablesTaco soupUnited StatesChunkySimilar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. TalabawMyanmarBrothy to stewlikePrimary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood. One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine. TalbinaArabian PeninsulaTalbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word laban meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. Tāng FěnChinaNoodleRice noodles in broth, usually beef, chicken, or custom brothTāng miǎnChinaNoodleEgg noodles in broth, usually beef, chicken, or custom brothTapadoGarifunaSeafoodCoconut milk, seafood, plantainsTaratorBulgariaCold (chilled)Yogurt and cucumbersTarhanaMiddle EastChunkyFermented grain and dairyTekwanIndonesia (Palembang)ChunkyFishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. TinolaPhilippinesPotageChicken, sliced green papayas, malunggayTiyula itumPhilippinesA Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Tom YumThailandChunkyLemongrass, 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 bisqueFranceBisqueTomatoes and heavy cream; basil can be added to create tomato basil bisqueTomato soupSmooth or chunkyTomato is the primary ingredient. Also popular in many countries, including Hungary (paradicsomleves) and Poland (pomidorowa)TongsengIndonesia (Solo)Chunky meatA sweet and spicy goat meat soup, specialty of the city of Surakarta (also known as Solo), Central Java. Tortilla soupMexicoChunkyFried corn tortilla pieces submerged into a broth of tomato and other ingredients. TteokgukKoreaChunkyThe Tteok (rice cake) soup is eaten during New Year's Day. Turkey soupUnited States and CanadaChunkyTurkey stock and meat, vegetables (typically onions, carrots, celery), broad egg noodles or riceUkha or yushkaRussiaUkraineFishVarious types of fish, vegetables, lime, dill, parsley, and black pepperVegetable soupClear or StockVegetables are a primary ingredientVichyssoiseFranceCold (chilled)Creamy potato and leek soup, served with chivesVori voriParaguayChunky Balls of corn flour and cheese, often with chickenWaterzooiBelgiumFishStew made with fish (traditional) or chickenWedding soupUnited States (Italian–American)Clear or StockGreen vegetables, meat, chicken brothWine soupHungaryBeverage soupborleves. Winter melonChinaChunkyWinter melon, filled with stock (usually chicken stock), vegetables, and meat, which has been steamed for a few hoursZuppa paveseItalyBroth with chunksConsists of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.