Amish Snow Day Soup (Printer-Friendly)

Tender vegetables in a creamy, herb-infused broth perfect for cold weather.

# What You'll 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, frozen, or canned
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 Guide:

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.
05 - Pour in broth. 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. Stir in heavy cream and cook for another 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without hours of fussing.
  • The cream transforms simple vegetables into something that tastes like it took way more effort than it actually did.
  • It freezes beautifully, so you can make a double batch and have warmth waiting for you on future cold days.
02 -
  • The bay leaf must come out before serving—I learned this lesson the hard way when my mother-in-law found one and made a face that I'll never forget.
  • Don't add the cream until the very end; if you add it earlier and let it simmer too long, it can break or curdle, turning what should be silky into something grainy and sad.
03 -
  • If you want extra protein, add shredded cooked chicken or crumbled sausage in the final five minutes, which turns this into a heartier meal without changing the essential character of the soup.
  • Dice your vegetables roughly the same size so they cook evenly and create a pleasant, consistent texture throughout.
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