Description
A cozy and hearty winter soup made with simple vegetables, tender noodles, and optional cream, inspired by traditional Amish cooking for snowy days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15 ounces) diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked egg noodles or pasta of choice
- 1 cup heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent.
- Add garlic, carrots, and celery and cook until vegetables begin to soften.
- Stir in potato, corn, diced tomatoes with their juice, broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add cooked noodles and heavy cream if using, then heat through and serve garnished with parsley.
Notes
- Add cooked shredded chicken or turkey for a heartier version.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg