Amish Snow Day Soup (Print Version)

Cozy, velvety soup featuring tender vegetables, savory broth, cream, and thyme. A warm hug for cold days.

# Ingredient List:

→ 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
08 - 1 cup green beans, chopped

→ Broth & Dairy

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

→ Herbs & Seasoning

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

→ For Cooking & Garnish

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

# Recipe Steps:

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

# Expert Suggestions:

01 -
  • It comes together with whatever vegetables are languishing in your crisper drawer
  • The finished soup freezes beautifully, so you can pull a snow day out of the freezer in July
02 -
  • Adding the cream at the very end prevents it from separating or becoming grainy
  • The soup will continue to thicken as it sits, so the broth may seem thinner than expected initially
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly
  • If the soup seems too thick after adding cream, thin it with a splash more broth
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