A cozy request! “Amish Snow Day Soup” isn’t a single canonical recipe, but a beloved concept in Amish and Mennonite cooking. It refers to a hearty, simple, nourishing soup made from pantry and root cellar staples, perfect for feeding a family on a cold, snowy day when going to the store isn’t an option.
Here is a classic, composite recipe that captures the spirit, followed by the principles behind it.
Classic Amish Snow Day Soup (Beef & Vegetable)
This is a forgiving, dump-and-simmer soup that fills the house with a wonderful aroma.
Ingredients:
· 2 tbsp butter or bacon fat
· 1 lb stew beef, cut into small chunks (or leftover roast, or omit for a vegetarian version)
· 1 large onion, diced
· 3 cloves garlic, minced
· 8 cups beef broth (or vegetable/chicken broth)
· 2 cups water
· 3 carrots, peeled and sliced into coins
· 3 celery stalks, sliced
· 4 medium potatoes, peeled and diced
· 1 cup frozen or fresh corn
· 1 cup frozen or fresh green beans
· 1 can (14.5 oz) diced tomatoes, with juices
· 1/4 cup barley or 1/2 cup small pasta (like ditalini)
· 1 tsp dried thyme
· 2 bay leaves
· Salt and freshly ground black pepper to taste
· 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
- Brown: In a large Dutch oven or soup pot, melt butter over medium-high heat. Pat beef dry and brown on all sides. Add onion and garlic and cook until softened.
- Simmer: Pour in the broth and water. Scrape up any browned bits from the bottom. Add the carrots, celery, potatoes, tomatoes, barley (if using), thyme, bay leaves, salt, and pepper.
- Cook: Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, until the beef and barley are tender.
- Finish: Add the corn, green beans, and pasta (if using pasta instead of barley). Simmer for another 15-20 minutes until vegetables and pasta are tender.
- Serve: Remove bay leaves. Adjust seasoning. Ladle into bowls and garnish with parsley. Serve with thick slices of homemade bread, butter, and perhaps a slice of cheese.
The “Snow Day” Principle: Flexibility
The true Amish snow day soup is whatever you have. Here are common variations:
· Base: Chicken broth with shredded chicken and noodles.
· Creamy Version: A milk-based soup with potatoes, celery, and ham (often called “Ham and Potato Soup”).
· Bean & Ham: With dried navy or pinto beans, a ham bone or ham hock, carrots, and onions.
· “Everything” Vegetable: A clean-out-the-root-cellar soup with parsnips, turnips, cabbage, and potatoes.
The Essential Accompaniments
No Amish soup is complete without:
· Homemade Bread: Fresh, dense white or wheat bread, or dinner rolls.
· Butter and Jam: For the bread.
· Pickles: A side of homemade sweet or dill pickles for a tangy contrast.
· Cheese: Often a mild block cheese like Colby or Monterey Jack.
· Church Spread (Peanut Butter): Sometimes offered to spread on bread for extra protein.
Why It’s So Special
· Economical: Stretches inexpensive ingredients.
· Nourishing: Warm, starchy, and protein-rich to fuel bodies for winter chores.
· Community-Minded: Makes a large pot to share with family, neighbors, or unexpected guests.
· Simple & Honest: Relies on the quality of ingredients, not fancy techniques.
Enjoy the process of making it as much as the eating. The slow simmer is part of the snow day ritual. Stay cozy