Cawl is the traditional Welsh soup or stew made with meat and vegetables.
The word refers to a broad family of Welsh dishes rather than one unchanging recipe. Historic versions commonly used bacon or salted meat with vegetables such as leeks, potatoes, carrots and cabbage. The ingredients varied according to season and what was available locally.
Cawl was especially associated with rural Welsh households, where a large pot could provide several servings. As the dish was reheated, its flavour and texture could change, making it practical as well as economical.
Modern recipes often use lamb or bacon and may serve the meat separately from the broth. Cawl should not be confused with cock-a-leekie, a Scottish soup whose name specifically refers to chicken and leeks.