Bazsites.com Soups And Stews

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Easy Hungarian Soup - Uses stewing meat, tomato soup, paprika, garlic, and onion.
Maryland Crab Soup - Contains bacon, beef stew meat, mixed vegetables, and tomatoes.
Culinary Café - Contains bisques, chilis, chowders, ethnic, fruit, stews, stock, vegetable, gumbo, and gazpacho soups.
Yucatan Seafood Stew - Recipe calling for mussels, tuna, cod, lobster, shrimp, oysters, squid, and chilies.
Brady's Oyster Stew - Short recipe using milk, butter, pepper, and Tabasco.
Beef and Vegetable Soup - Uses beef stew meat, onions, potatoes, carrots, celery, and cabbage.
Zwei-Bohnenensuppe (Two Bean Soup) - German stew made with ham, green beans, flour, potatoes, and beef broth.
Redi-Base Soup and Sauce Company - Professional soup and cooking products for home cooking. Chef choice for creating soups, sauces, gravies, stews, casseroles, rice, or any foods requiring hearty stock or extra flavor.
Portugal: Fish Stew (Caldeirada De Peixe) - May use whatever fish or shellfish is available in this recipe that makes four servings.
Amish - Style Chicken and Corn Soup - Stewing hen with stock, chopped onions, carrots, celery, and saffron threads.

Vecon - Vecon is a concentrated vegetable stock, used for flavouring dishes. It is popular amongst vegetarians, as it can be used to replace other stock in soups, stews, etc.
Cioppino - Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or ...
Tureen - A tureen is a broad, deep oval vessel with fixed loop handles and a low domed cover with a knob, used for serving foods such as soups or stews. Tureens may be ceramicâ€”either the glazed earthenware called faience or porcelainâ€”or silver, and customarily they stand on a serving plate en suite.
Mirepoix (cuisine) - Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautÃ©ed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.