this post was submitted on 29 Oct 2025
49 points (98.0% liked)
Asklemmy
51067 readers
686 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 6 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Depends what you count as soup. Congee is cheap to make, dense, and nutritious.
Critical question here is when do you cross the line differentiating a soup/stew and a casserole? What moisture content by weight or volume makes something a soup/stew?
I don't think there is any hard and fast rule here; you just know one when you see it.