(Soup) a liquid dish, typically made from boiling vegetables in stock or water
Stew a dish usually containing vegetables, cooked in liquid in a closed vessel over low heat. Prepared properly, the stew never boils but simmers, a process that tenderizes tougher foods and mingles flavors. Root vegetables, tomatoes and celery are commonly added stews. The sauce that develops as a dish cooks may be thickened by pureeing the vegetables or by incorporating flour.