potatoes, corn, green beans, and the entire can of diced tomatoes.Simmer to Perfection: Pour in the broth. Add the dried thyme and bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 45-60 minutes, or until the potatoes and carrots are very tender.Thicken (Optional): If you prefer a thicker soup, mix the 1/4 cup of flour with the 1 cup of milk in a small bowl until smooth. Slowly stir this mixture into the hot soup. Add the frozen peas.Final Simmer: Continue to cook, uncovered, for another 10-15 minutes, until the soup has thickened slightly and the peas are cooked through.Serve & Enjoy: Remove the bay leaves. Season generously with salt and black pepper to taste. Ladle into big bowls and serve with thick slices of crusty bread, homemade rolls, or saltine crackers.Tips for the Truest Amish Kitchen Touch:The Ham Bone: If you have a leftover ham bone, use it! It will add an incredible depth of flavor. Just add it in with the broth and let it simmer for the entire cooking time. Remove it before serving, shred any remaining meat, and return it to the pot.Use What You Have: This soup is incredibly flexible. Don’t have green beans? Use chopped cabbage. No corn? Use lima beans or diced turnips. The goal is to use hearty, available vegetables.Creamy Variation: For a richer, creamier soup (sometimes called “Amish Cream Soup”), stir in the milk/flour slurry or finish with a cup of heavy cream at the very end.Let it Rest: Like many stews and soups, this one often tastes even better the next day after the flavors have had more time to meld.There’s nothing quite like a bowl of this hearty, humble soup to make a snowy day feel cozy and special. Enjoy
Amish Snow Day Soup: A Hearty Ham & Vegetable Soup
