Soups.

Soup is a food that is made by combining ingredients such as meat and vegetables  with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavor is extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées  are vegetable soups thickened with starch; bisques are made from puréed shellfish  or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter  and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two. Generally though, soups have more liquid than stews.