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2. You Just Got a Dutch Oven—Here Are 18 High-Protein ... - AOL

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   Get the most out of your dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving. ... Split Pea Soup with Ham Bone.

3. The 6 Best Canned Soups for Better Blood Sugar ... - AOL

   www.aol.com/6-best-canned-soups-better-110000023...

   4. Lentil Soup. Next up is a popular soup, and for good reason! Lentil soup is a great choice because lentils are high in plant-based protein and fiber. Additionally, lentils are a good source of ...

4. The 65 Best Winter Soups To Warm You Up All Season Long - AOL

   www.aol.com/80-comforting-soups-stews-winter...

   Lentil Soup. Lentil soup is the ... Get the Creamy Ham & Potato Soup recipe. PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI. Instant Pot Pho. This Vietnamese beef-bone based soup is usually chock ...

5. List of soups - Wikipedia

   en.wikipedia.org/wiki/List_of_soups

   A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...

6. Soup - Wikipedia

   en.wikipedia.org/wiki/Soup

   Lentil clear soup from Međimurje County, Croatia. Lentil soup is popular in Middle Eastern and Mediterranean cuisines. London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal.

7. List of stews - Wikipedia

   en.wikipedia.org/wiki/List_of_stews

   This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.