Soup vs Stew: What’s the difference?
First off, who knew there was a difference between soups and stews? If you knew, kudos. If not, it’s okay.
The distinction goes beyond mere semantics—it’s a journey into the nuanced world of texture, preparation and flavor infusion. While they share a common foundation of broth, vegetables and proteins, their unique characteristics are what set them apart.
Soups are broth-based and typically have a lighter consistency, often blending ingredients to form a purée. Liquid is the main ingredient, with all other additions—protein, veggies, aromatics and more—building upon the base.
Stews, on the other hand, are known for their heartiness and are generally chunkier, using just enough liquid to cover the ingredients.
Preparation is also a key distinguishing factor between soups and stews.
“Soup” as a food category is pretty broad—soups can be thick or thin, chunky or smooth, hot or cold. Soup can be prepared in a variety of ways using a variety of methods, and it can take anywhere from 30 minutes to several hours from start to finish.
“Stew” refers to any dish that requires stewing, which typically means that something (i.e. meat or veggies) is simmered slowly in a covered pot over several hours, with only enough water to just cover the ingredients. It’s also almost always served warm, is thick or chunky and takes more time to prepare than soup.
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