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| Expand? | Letters | Answer | Clue | |||||
| 99% | 8 | Exact Match! | ||||||
noun • a thick soup or stew made with milk and bacon and onions and potatoes | ||||||||
| 38% | 5 | Split pea and ham ____ is a hearty and flavorful dish | ||||||
noun • liquid food especially of meat or fish or vegetable stock often containing pieces of solid food • any composition having a consistency suggestive of soup • an unfortunate situation verb • dope (a racehorse) | ||||||||
| 34% | 5 | Hearty soups with thick broth | ||||||
noun • agitation resulting from active worry • food prepared by stewing especially meat or fish with vegetables verb • be in a huff; be silent or sullen • bear a grudge; harbor ill feelings • cook slowly and for a long time in liquid | ||||||||
Hearty Soups Crossword Clue
There is 1 exact and 135 possible answers.
We've checked our database and believe the answer is
CHOWDERS which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
CHOWDERS
Updated: October 11, 2023
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We think you're currently doing a New York Times crossword, and other users also searched for these clues:
Vitamix competitorI.M. chuckle
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times26 Mar 2017 | Down 14 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A popular ingredient in hearty soups and stews | |
2 | Dehydrated item used in making soups and sauces
The Guardian Quick -
20 Oct 2011 | The Guardian Quick / 20 Oct 2011 |
3 | Flavoring for Japanese soups
New York Times -
16 Jun 1989 | New York Times / 16 Jun 1989 |
4 | Part of animal used in soups and stews
The Guardian Quick -
05 Apr 2004 | The Guardian Quick / 05 Apr 2004 |
5 | Pod eaten in soups, stews etc
The Guardian Quick -
14 Apr 2010 | The Guardian Quick / 14 Apr 2010 |
6 | Prized cut for making hearty winter soups | |
7 | Scoops for soups
New York Times -
17 Sep 1989 | New York Times / 17 Sep 1989 |
