American soups

American soups reflect the many communities that settled the country. Chowders from New England, chicken noodle soup as a home remedy, Jewish deli matzo ball soup and bean soups with a political history sit alongside dishes shaped by Hawaii's mix of Japanese, Chinese and Portuguese cooking. Most are hearty, stock-based and built around whatever was cheap and local: clams, beans, potatoes and chicken.

SoupWiki lists 30 American soups. Typical total cooking time is about 55 minutes, ranging from 25 to 210 minutes, and a serving is roughly 210–520 kcal (estimates). The quickest is Oyster Stew (~25 min) and the lightest is Tomato Soup (~210 kcal). 7 are vegetarian, 1 of them vegan. 1 can be served cold.