Amish Snow Day Soup (Printer-Friendly)

Velvety vegetables in creamy herb-infused broth, perfect for warming up on cold days.

# What You Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup green beans, chopped

→ Broth and Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ For Cooking and Garnish

15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir well to combine all ingredients.
05 - Pour in broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until vegetables are tender.
06 - Remove bay leaf from pot. Stir in heavy cream and cook for 5 minutes until heated through.
07 - Taste soup and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It clears out your crisper drawer and turns random vegetables into something that feels intentional and nourishing.
  • The cream makes it rich without being heavy, and the thyme adds just enough earthiness to balance the sweetness of the corn and carrots.
02 -
  • If you add the cream while the soup is boiling, it can curdle, so always turn the heat down first and stir gently.
  • The potatoes will thicken the broth as they cook, so if your soup looks too thick after sitting, just add a splash of broth or water to loosen it up.
03 -
  • Cut all your vegetables about the same size so they cook evenly and you do not end up with mushy carrots and crunchy potatoes.
  • If the soup tastes flat even after seasoning, add a squeeze of lemon juice or a splash of white wine vinegar to brighten everything up.
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