Amish Snow Day Soup
A cozy, heartwarming soup made with fresh vegetables and herbs, perfect for chilly winter days.
Ingrédients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 1 cup
- 2 cloves garlic, minced
- 2 medium carrots, sliced about 1 cup
- 2 stalks celery, chopped about 1 cup
- 1 medium potato, peeled and diced
- 1 can diced tomatoes (15 ounces, with juices)
- 4 cups vegetable broth ensure gluten-free if necessary
Seasonings and Vegetables
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 cup frozen corn
- 1 cup green beans, trimmed and cut into pieces
- to taste salt and pepper
- 1 cup heavy cream (optional for creaminess) leave out for dairy-free version
Instructions
Preparation
- Wash and chop all the vegetables: dice the onion, mince the garlic, slice the carrots, chop the celery, and peel and dice the potato.
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots, chopped celery, and diced potato to the pot. Stir and cook for about 5–7 minutes.
- Pour the can of diced tomatoes, with their juices, and the vegetable broth into the pot.
- Add the dried thyme, dried basil, and the bay leaf. Stir well to combine.
- Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
- After 20 minutes, add the frozen corn and green beans to the soup, and simmer for an additional 10 minutes.
- If desired, add the heavy cream now, stirring until well mixed.
- Taste and season with salt and pepper as needed, and remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
This soup can be made ahead of time and tastes even better the next day. Customize with your favorite vegetables or proteins. Perfect with crusty bread or grilled cheese.