Amish Snow Day Soup (Printable)

Tender vegetables in a creamy, herb-infused broth perfect for chilly 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 & Dairy

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

→ Herbs & Seasonings

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

→ Cooking & Garnish

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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir to combine thoroughly.
05 - Pour in broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until vegetables are tender.
06 - Remove bay leaf. 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 chopped parsley. Serve hot.

# Expert Hacks:

01 -
  • It turns whatever vegetables are hiding in your crisper drawer into something that feels like you planned it all along.
  • The cream adds just enough richness without making it heavy, so you can have a second bowl without regret.
  • It freezes beautifully, which means future you gets a snow day meal without any effort.
  • Every spoonful tastes like someone who loves you made it, even if that someone is you.
02 -
  • Don't skip the step of cooking the vegetables before adding the broth, it deepens the flavor in a way that raw vegetables just can't match.
  • Add the cream at the very end and keep the heat low, or it might separate and turn grainy instead of silky.
  • If your soup tastes flat, it probably needs more salt, add it little by little and taste after each pinch.
03 -
  • Dice your potatoes into even pieces so they cook at the same rate and you don't end up with mush alongside raw chunks.
  • If the soup thickens too much as it sits, thin it with a splash of broth or water when reheating.
  • Fresh thyme and rosemary are lovely if you have them, just use about a third of the amount since they're more potent than dried.
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