Amish Snow Day Soup

The kitchen window was fogged up completely, and outside the snow was coming down sideways. I had a pile of vegetables on the counter and no plan whatsoever. That's when I remembered my neighbor mentioning this old Amish soup her grandmother used to make on days like this. I started chopping, trusting my instincts, and by the time the pot was simmering, the whole house smelled like comfort itself.

I made this for my sister during her first week home with a newborn. She was exhausted, barely holding it together, and I just wanted to bring her something warm that didn't require thinking. When I left, the empty bowl was sitting on the coffee table and she was asleep on the couch with the baby on her chest. She texted me later that night: more tomorrow?

Ingredients

• Onion: The foundation of the flavor, diced small so it melts into the broth and sweetens as it cooks.
• Garlic: Just two cloves, minced fine, because garlic should whisper in this soup, not shout.
• Carrots: Slice them evenly so they cook at the same rate and add that subtle sweetness you don't expect.
• Celery: Diced to release its gentle earthiness, it brings balance to the sweetness of the other vegetables.
• Bell pepper: Any color works, but red or yellow add a slight sweetness that rounds out the broth beautifully.
• Potatoes: Peeled and diced into bite sized pieces, they thicken the soup naturally as they break down just a little.
• Corn kernels: Fresh is lovely, but frozen works just as well and adds little bursts of sweetness.
• Green beans: Chopped into short pieces so they're easy to spoon up and cook tender without going mushy.
• Broth: Six cups of vegetable or chicken broth, the backbone of everything, so use one you'd actually drink on its own.
• Heavy cream: One cup stirred in at the end, turning the soup velvety and rich without overwhelming the vegetables.
• Thyme: Dried thyme has this quiet, woodsy warmth that feels right at home in a pot of simmering vegetables.
• Rosemary: Just a teaspoon, because rosemary can take over if you're not careful.
• Bay leaf: One leaf that you'll fish out later, but it leaves behind a depth you can't quite name.
• Salt and pepper: Taste as you go, because every broth is different and your palate is the best guide.
• Olive oil: A tablespoon to start everything off, coating the bottom of the pot and coaxing flavor from the onions.
• Fresh parsley: Chopped and sprinkled on top, it adds a pop of color and a hint of freshness right before serving.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns translucent and smells sweet. Stir in the minced garlic and cook for just 1 minute, watching carefully so it doesn't brown.

Build the vegetable base:

Toss in the carrots, celery, and bell pepper, stirring occasionally for 5 to 7 minutes until they start to soften and release their flavors into the pot. You'll notice the colors brighten and the kitchen starts to smell incredible.

Add the heartier vegetables:

Stir in the potatoes, corn, and green beans, mixing everything together so the vegetables are evenly distributed. This is where the soup starts to come together.

Simmer with the broth and herbs:

Pour in the broth, then add the thyme, rosemary, and bay leaf, bringing everything to a boil before reducing the heat to low. Let it simmer gently for 20 to 25 minutes until the vegetables are tender and the broth tastes deeply flavorful.

Finish with cream:

Remove the bay leaf, then stir in the heavy cream and cook for another 5 minutes until the soup is heated through and beautifully creamy. Taste it now and adjust the salt and pepper until it's just right.

Serve and garnish:

Ladle the soup into bowls and sprinkle fresh parsley on top. Serve it hot with crusty bread on the side.

Save

One winter evening, my kids came in from sledding, cheeks red and mittens soaked through. I had this soup waiting on the stove, and they stood around the pot with their bowls, too cold to even sit down. My youngest said it tasted like snow days should always taste, and I haven't found a better compliment since.

Making It Your Own

This soup is forgiving in the best way. I've thrown in leftover roasted vegetables, added a handful of spinach at the end, even stirred in cooked chicken when I needed something more substantial. The base stays the same, but it adapts to whatever your fridge is offering. That's the kind of recipe that earns a permanent spot in your rotation.

Storing and Freezing

Let the soup cool completely before transferring it to airtight containers. It keeps in the fridge for up to four days and actually tastes better the next day when the flavors have had time to settle. For freezing, leave out the cream and add it fresh when you reheat, because cream doesn't always thaw gracefully. Freeze in portions so you can pull out just what you need on a busy night.

Serving Suggestions

This soup shines with a thick slice of crusty bread for dipping, but I've also served it over rice when I wanted something more filling. A simple side salad with a tart vinaigrette cuts through the creaminess beautifully. Sometimes I'll set out a little dish of grated Parmesan or crumbled bacon for people to add on top if they want.

• Pair it with a grilled cheese sandwich for the ultimate cozy lunch.
• Top with crispy croutons or oyster crackers for added texture.
• Serve alongside roasted garlic bread for a heartier meal.

Save

There's something about a pot of soup simmering on the stove that makes a house feel like a home. This one does that every single time.

Recipe Q&A

→ Can I make this dairy-free?

Yes, substitute heavy cream with unsweetened plant-based cream or coconut milk for a dairy-free version.

→ How long does this keep in the refrigerator?

Store cooled portions in airtight containers for up to 4-5 days in the refrigerator.

→ Can I freeze this?

Yes, cool completely before freezing in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.

→ What vegetables work best as substitutions?

Try adding diced butternut squash, parsnips, or leeks. Use any leftover vegetables you have on hand.

→ Can I add protein to make it more filling?

Cooked chicken, sausage, or white beans make excellent additions for extra protein and substance.

→ What should I serve with this?

Crusty bread, dinner rolls, or crackers pair perfectly. A simple green salad complements the rich flavors.