| Type | Bean soup |
|---|---|
| Place of origin | United States |
| Main ingredients | Beans |
Amish preaching soup is a type of bean soup in American cuisine. It was typically served preceding or following Amish church services. [1] [2] Some versions are prepared with beans and ham hocks. [3]
Falafel is a deep-fried ball or patty-shaped fritter made from ground chickpeas, broad beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray.
Fried pies, also known as Fry pies, are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust.
Bob chorba is a chorba, a Bulgarian soup. It is made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.
A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. They are similar in concept to a corn dog or pigs in a blanket. Bagel dogs are commonly available for purchase at prepared-food concession stands and frozen in grocery stores in the greater New York City, Chicago, and Cincinnati areas, but are more difficult to find elsewhere. Some bagel dogs are prepared using an actual bagel to wrap around the hot dog, rather than a bagel-like breading.
Bacon soup is soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or corn flour. It can be added to Italian minestrone soup to enhance the flavor.
Ken Albala is Professor of History at the University of the Pacific. He has authored or edited 25 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media and at conferences discussing food issues He is featured on the DVD: "Food: A Cultural Culinary History." and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread, egg poached in chicken broth and laced with garlic and sherry.
Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. It is greenish in colour. Okra has a slippery feel when rubbed with the fingers. The edible green seed pods can also be used in stews and soups.
Tharida is a soup in Arab cuisine prepared with broth, stewed meat and bread crumbs that are crumbled using one's fingers; the bread crumbs serve to thicken the soup. It was sometimes prepared using brains for the meat. Additional ingredients that can be used include beans, crushed or pounded walnuts, yogurt, mint and spices. It may have a milky appearance. Hundreds of variations and recipes exist for the dish.
Edible tableware is tableware, such as plates, drinkware glasses, utensils and cutlery, that is edible. Edible tableware can be homemade and has also been mass-produced by some companies, and can be prepared using many various foods.
Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common and popular dish in Jamaica.
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