Amish Vegetable Soup

When you’re craving a bowl of pure, uncomplicated comfort, this hearty Amish Vegetable Soup is the answer. Brimming with garden vegetables, tender potatoes, and a rich, savory broth, it’s a nourishing one-pot meal that’s both simple to make and deeply satisfying. It’s the kind of soup that simmers all afternoon, filling your kitchen with an irresistible aroma and promising warmth in every spoonful.

Why You Will Love This Recipe

This soup recipe is a tribute to the communal meals of my youth, where huge pots would simmer for church suppers or after a long day of harvest. The focus was always on fresh, wholesome ingredients and straightforward preparation that yielded incredible flavor. It reminds me that the best food often comes from patience and simplicity, making it a perfect dish to share and savor.

Ingredients

Here is what you’ll need to make this vegetable soup:

For the Soup Base:

• 2 tablespoons vegetable oil or butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced into rounds
• 3 stalks celery, diced
• 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
• 1 (14.5 oz) can diced tomatoes, undrained
• 8 cups vegetable broth or chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste

Additional Vegetables (choose your favorites):

• 1 cup frozen or fresh green beans, cut into 1-inch pieces
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 cup chopped cabbage or kale

For Finishing (Optional):

• ¼ cup chopped fresh parsley
• 1 tablespoon apple cider vinegar or fresh lemon juice (to brighten flavor)

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Sauté the Aromatics: In a large Dutch oven or soup pot, heat the oil or butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
2. Add Hearty Vegetables: Stir in the sliced carrots, diced celery, and diced potatoes. Cook for another 5 minutes, stirring occasionally.
3. Build the Broth: Pour in the diced tomatoes with their juices and the vegetable or chicken broth. Add the bay leaves, dried thyme, salt, and pepper. Stir to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes.
5. Add Remaining Vegetables: After 20 minutes, add your chosen additional vegetables (green beans, corn, peas, cabbage/kale). Return to a simmer, cover, and cook for another 15-20 minutes, or until all the vegetables are tender.
6. Finish and Serve: Remove the pot from the heat. Discard the bay leaves. Stir in the chopped fresh parsley and a splash of apple cider vinegar or lemon juice, if using. Taste and adjust seasoning with more salt and pepper as needed. Serve hot.

Amish Vegetable Soup

A hearty, nourishing vegetable soup packed with potatoes, carrots, celery, and other garden vegetables in a savory broth. Simple, wholesome, and deeply comforting.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tablespoons vegetable oil or butter
• 1 large yellow onion diced
• 3 cloves garlic minced
• 3 medium carrots peeled and sliced
• 3 stalks celery diced
• 2 medium potatoes peeled and diced
• 1 (14.5 oz) can diced tomatoes undrained
• 8 cups vegetable or chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt plus more to taste
• ½ teaspoon black pepper plus more to taste

Additional Vegetables

• 1 cup green beans cut into 1-inch pieces
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 cup chopped cabbage or kale

For Finishing

• ¼ cup chopped fresh parsley optional
• 1 tablespoon apple cider vinegar or lemon juice optional, to brighten

Equipment

• Large Dutch Oven or Soup Pot

Method

 

1. In a large Dutch oven, heat oil over medium heat. Cook diced onion for 5-7 minutes until soft. Add minced garlic and cook for 1 more minute.
   2 tablespoons vegetable oil or butter, 1 large yellow onion, 3 cloves garlic
2. Stir in sliced carrots, diced celery, and diced potatoes. Cook for another 5 minutes.
   3 medium carrots, 3 stalks celery, 2 medium potatoes
3. Add diced tomatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
   1 (14.5 oz) can diced tomatoes, 8 cups vegetable or chicken broth, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper
4. Add your chosen additional vegetables (green beans, corn, peas, cabbage). Return to a simmer, cover, and cook for another 15-20 minutes until all vegetables are tender.
   1 cup green beans, 1 cup frozen corn kernels, 1 cup frozen peas, 1 cup chopped cabbage or kale
5. Remove from heat. Discard bay leaves. Stir in parsley and a splash of vinegar or lemon juice if using. Taste and adjust seasoning. Serve hot.
   ¼ cup chopped fresh parsley, 1 tablespoon apple cider vinegar or lemon juice

Notes

Pro Tip for Deep Flavor: For an even richer soup base, consider browning a couple of tablespoons of tomato paste with the onions and garlic before adding the other vegetables. This adds a wonderful depth of flavor.

Make it a “Clean Out the Fridge” Soup: This recipe is a perfect template. Don’t hesitate to substitute any vegetable listed with what you have. The goal is a hearty, vegetable-filled broth, so almost any combination will work.

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