Amish Snow Day Soup (Printable)

Hearty vegetables in creamy thyme 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

→ Cooking and Garnish

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

# Step-by-Step:

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 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 to 25 minutes until all vegetables are tender.
06 - Remove bay leaf from pot. Stir in heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste soup and season with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Suggestions:

01 -
  • It turns a random collection of vegetables into something that tastes intentional and deeply satisfying.
  • The creamy broth feels indulgent but comes together with barely any effort.
  • It reheats beautifully, so you can make it once and eat well all week.
  • Every spoonful is warm, filling, and somehow both simple and special.
02 -
  • Don't skip sautéing the onion and garlic first, that's where the flavor starts and it makes all the difference.
  • If you add the cream while the soup is boiling hard, it can curdle, so turn the heat down low before you pour it in.
  • The bay leaf is easy to forget, but pulling it out before serving is important because biting into one is unpleasant.
03 -
  • Cut all your vegetables about the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • If you want a richer, deeper flavor, sauté the vegetables a little longer until they start to caramelize slightly before adding the broth.
  • Taste the soup after you add the cream and adjust the salt then, because the cream can dull the seasoning.
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