Amish Snow Day Vegetable Soup (Printable version)

Creamy vegetable soup with tender potatoes, carrots, and corn in a savory herb broth.

# Needed ingredients:

→ 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

# 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 to combine all vegetables evenly.
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. Stir in heavy cream and cook for 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 advice:

01 -
  • It clears out your vegetable drawer and turns odds and ends into something that tastes intentional and comforting.
  • The cream makes it feel indulgent without being heavy, and the herbs give it just enough character to feel homemade.
  • It comes together in under an hour, which means you can start it on a whim and still have time to clean up before dinner.
  • Leftovers taste even better the next day, when the flavors have had time to settle and deepen.
02 -
  • Don't skip removing the bay leaf before adding the cream, it's easy to forget and unpleasant to bite into.
  • Add the cream at the end and keep the heat low, boiling it can cause the cream to separate and turn grainy.
  • If your potatoes are older or starchy, they might break down and thicken the soup naturally, which is actually a nice bonus.
  • Taste before you season, the broth and any canned vegetables might already have enough salt.
03 -
  • Cut your vegetables into similar sized pieces so they cook evenly and nothing turns to mush while other bits stay crunchy.
  • If you want deeper flavor, sauté the vegetables a little longer before adding the broth, letting them caramelize just slightly at the edges.
  • Use vegetable broth for a true vegetarian version, and check the label to make sure it's free of any hidden animal products.
  • For a dairy free version, swap the heavy cream for unsweetened coconut cream or cashew cream, both work beautifully without changing the texture too much.
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