Amish Winter Soup Recipe – Hearty, Homemade

Name: Amish Winter Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Amish
Ingredients: 2 tablespoons lard or butter; 1½ pounds cubed beef chuck or 1 smoked ham hock; 1 diced onion; 3 minced garlic cloves; 2 bay leaves; 1 teaspoon dried thyme; 8 cups beef or chicken broth; 3 chopped carrots; 3 chopped potatoes; 2 chopped parsnips; 4 cups shredded cabbage; 2 cups shredded kale; Salt and pepper to taste; Optional: Splash of apple cider vinegar

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Amish winter soup is more than just a warm bowl on a cold day—it’s a cozy tradition that brings families together around the table. Imagine snow gently falling outside while the hearty aroma of simmering vegetables and savory broth fills your kitchen.

In this article, you’ll discover not only why this simple dish has stood the test of time but also how to make it yourself, step by step. Stick around: by the end, you’ll be craving a second helping…and perhaps planning your next trip to the barn dance!

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What Makes Amish Winter Soup Special?

Amish winter soup shines because of its simplicity and heart. It relies on farm-fresh ingredients—root vegetables, tender meats, and fragrant herbs—without unnecessary fuss. Generations of Amish cooks have perfected balancing flavors so each spoonful tastes like home.

Personally, I love to add a pinch of freshly ground black pepper right before serving; it wakes up the taste buds and makes you feel like you’re in an old-fashioned Amish kitchen.

How to Make Amish Winter Soup, Step by Step

Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Serves: 6–8 cozy bowls

Key Ingredients and Their Importance

Beef or Ham Hock: Provides depth and richness.
Onions & Garlic: The aromatic foundation.
Carrots, Potatoes & Parsnips: Add sweetness and body.
Cabbage & Kale: For color, texture, and nutrient boost.
Bay Leaves & Thyme: Classic herbs that tie everything together.
Salt & Pepper: Season to taste—but remember, Amish cooks taste as they go!

Insider Tip: If you can source your vegetables from a local farm or your own garden, you’ll notice a remarkable difference in flavor.

Step-by-Step Instructions with Expert Tips

Brown the Meat:
- In a large Dutch oven, heat 2 tablespoons of lard or butter over medium-high heat.
- Add 1½ pounds of cubed beef chuck (or a smoked ham hock) and brown on all sides.
- Expert Tip: Don’t rush this step—proper browning creates those deep, savory notes we all crave.
Sauté the Aromatics:
- Remove the meat and set aside. Lower heat to medium.
- Add 1 diced onion and 3 minced garlic cloves; cook until translucent (about 5 minutes).
Build the Base:
- Return the meat to the pot. Sprinkle in 2 bay leaves and 1 teaspoon of dried thyme.
- Pour in 8 cups of beef or chicken broth and bring to a gentle boil.
Add the Vegetables:
- Chop 3 carrots, 3 potatoes, and 2 parsnips into bite-size pieces.
- After the broth simmers for 20 minutes, add these root vegetables. Continue simmering for another 20 minutes.
Finish with Greens:
- Tear 4 cups of cabbage and 2 cups of kale into ribbons.
- Stir them in and cook for 10 more minutes—just until wilted.
Season and Serve:
- Remove bay leaves. Taste and adjust salt and pepper.
- Personal Touch: A splash of apple cider vinegar brightens the flavors beautifully.

Tips for the Best Amish Winter Soup

Layer Flavors: Brown meat first, then sauté aromatics—never dump everything in at once.
Low and Slow: A gentle simmer prevents tough meat and cloudy broth.
Fresh Herbs: If you have parsley or chives on hand, sprinkle them on top for a fresh finish.
Try This Trick: If your soup tastes flat, a teaspoon of granulated chicken bouillon can boost umami without overpowering.

Recommended Tools

Heavy-Duty Dutch Oven: Retains heat evenly and is ideal for long simmers.
Sharp Chef’s Knife: Makes quick work of chopping root vegetables.
Wooden Spoon: Wooden spoons won’t scratch your cookware and give you better control when stirring.

How to Store Amish Winter Soup for Freshness

Refrigerator: Cool soup to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
Freezer: Freeze in meal-sized portions (leave 1″ headspace), then thaw overnight in the fridge. Properly stored, it keeps for up to 3 months.
Reheat Gently: Warm on low heat, adding a splash of broth or water if it thickens too much.

If you loved this soup, you might enjoy exploring more of our old-world favorites:

Discover a sweet finish with our Amish Apple Cake Recipe.
Dive into healing traditions with Amish Amoxicillin Natural Remedy.
Warm up further with Amish Church Soup Recipe.
Indulge your sweet tooth with Amish Chocolate Whoopie Pies.
Follow our story and seasonal inspirations on Medium or pin your favorites on Pinterest.

FAQs

Can I use chicken instead of beef or ham?

Absolutely! Boneless chicken thighs work wonderfully. Brown them first, but reduce simmering time to about 45 minutes.

How can I make the soup vegetarian?

Swap meat for extra beans (like white or kidney beans) and use vegetable broth. Add a teaspoon of soy sauce for depth.

My vegetables always get too mushy. Help!

Cut them slightly larger and add in batches: root vegetables first, then greens near the end.