Soups and Stews Word Search
Play a Soups and Stews word search free online. We built the 12-word list around the ingredients, dishes, and flavors of a food topic, then scattered it across a 15×15 grid — horizontal, vertical and diagonal. Find them all to clear the board.
Words to find: BROTH, CHOWDER, STEW, MINESTRONE, LENTIL, TOMYUM, GAZPACHO, BOUILLABAISSE, BEEFBARLEY, CHICKPEA, VEGETABLE, ONION.
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Soups and Stews word list, defined
- BROTH /brɒθ/ (UK), /brɔːθ/ or /brɑːθ/ (US) · noun
- A thin, savoury liquid made by simmering meat, fish, bones, or vegetables in water, typically served as a base for soup or eaten on its own. Related: stock, soup, bouillon, consommé.
- CHOWDER /ˈtʃaʊdər/ · noun
- A thick soup, typically made with fish or shellfish, potatoes, onions, and milk or cream; especially associated with New England clam chowder. Related: soup, stew, bisque, broth.
- STEW /stuː/ · noun and verb
- As a noun, a stew is a dish of meat, vegetables, or other ingredients cooked slowly in liquid. As a verb, to stew means to cook food slowly in liquid, or figuratively to worry or become preoccupied with a problem. Related: casserole, ragout, braise, simmer.
- MINESTRONE /ˌmɪnɪˈstrɔːni/ · noun
- A thick Italian-style vegetable soup containing a varied mixture of ingredients such as tomatoes, onions, carrots, cabbage, beans, and pasta or rice. It is often served with bread, grated cheese, olive oil, or freshly ground pepper. Related: vegetable soup, soup, vegetable stew.
- LENTIL /ˈlɛntəl/ · noun
- A small, flat, lens-shaped legume with a mild, earthy flavor, commonly used in soups, stews, curries, and vegetable dishes. Lentils may be sold dried or canned and come in varieties such as green, brown, black, and red.
- GAZPACHO /ɡəˈspɑːtʃoʊ/ (US); /ɡæˈspɑːtʃəʊ/ (British) · noun
- A cold Spanish soup, especially associated with Andalusia, traditionally made by blending vegetables such as tomato, cucumber, bell pepper, onion, and garlic with olive oil and vinegar. Related: cold vegetable soup.
- BOUILLABAISSE /ˌbuːjəˈbɛs/ or /ˌbwijəˈbeɪs/ · noun
- A traditional Provençal fish stew originating in Marseille, made with several kinds of fish and shellfish, simmered with olive oil, garlic, tomatoes, saffron, and herbs, and typically served with rouille sauce and crusty bread. Related: fish stew, chowder, seafood stew, bisque.
- CHICKPEA /ˈtʃɪkpiː/ · noun
- A round, beige seed of an annual legume plant (Cicer arietinum), widely eaten as a vegetable and ground into flour; also the plant itself. Related: garbanzo, garbanzo bean, Bengal gram.
- VEGETABLE /ˈvɛdʒtəbəl/ · noun
- A vegetable is a plant or part of a plant used as food, especially one that is savory rather than sweet. The word can also be used figuratively for a person regarded as dull, insignificant, or lacking vitality, a sense that is now dated and derogatory. Related: veg, greens, produce.
- ONION /ˈʌn.jən/ · noun
- A bulbous plant with a pungent, layered bulb used as a vegetable and seasoning. The word can also refer to the plant itself or to an onion-like member of the genus Allium. Related: bulb, allium, vegetable, shallot.
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