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If you’re craving a hearty and comforting dish that warms both body and soul, this Amish Church Soup Recipe is your go-to solution. Packed with simple yet wholesome ingredients, this soup brings together the goodness of ground beef, fresh vegetables, and a medley of flavorful seasonings to create a delicious and satisfying meal.
What is Amish Church Soup
Amish Church Soup is a cozy dish that brings together simple ingredients to make a tasty and heartwarming meal. Amish Church Soup Recipe is a mix of ground beef, veggies like onions, celery, carrots, and potatoes, along with canned corn, and diced tomatoes. What makes this soup special is not just the good stuff in it but the friendly feeling it gives.
People often serve it at church events and get-togethers, making it more than just a meal—it’s about being together and sharing. When it’s cooking, the nice smells and mix of flavors create a good experience. The Amish Church Soup Recipe is like a taste of traditional cooking, where enjoying food with others is just as important as what’s in the bowl.
Ingredients Used In Amish Church Soup Recipe
- Celery stalks (chopped)= 3
- Carrots (chopped)= 3
- Ground beef= 1 pound
- Chopped onion= 1
- Potatoes (chopped)= 3
- Corn (drained)= 1 can
- Green beans (drained)= 1 can
- Diced tomatoes= 1 can
- Butter= 1 tablespoon
- Egg noodles= 1 cup
- Water= 6 cups
- Chicken bouillon cubes= 2
- Salt= 1 teaspoon
- Black pepper= 1 teaspoon
Step By Step Method For Making the Amish Church Soup
A large pot with medium heat should be used to brown the ground beef.
For an additional 5-7 minutes, add the chopped onion, celery, and carrots.
Stir in the chopped potatoes, drained corn and green beans, diced tomatoes, chicken bouillon cubes, salt, and black pepper.
Simmer for 30-40 minutes, or until the vegetables are tender, after bringing the mixture to a boil.
Cook the egg noodles according to the package directions in a separate pot.
For added flavor, stir in a tablespoon of butter once the soup is finished.
Top the soup with cooked egg noodles and serve hot.
1. Vegetarian Option
- Substitute ground beef with plant-based protein (e.g., lentils).
- Add extra vegetables to maintain heartiness and flavor.
2. Gluten-Free Version
- Use gluten-free egg noodles (e.g., rice or quinoa noodles).
- Ensure chicken bouillon cubes and canned ingredients are gluten-free.
3. Personalized Additions
- Add a handful of spinach or other greens for freshness.
- Adding a dash of hot sauce will give it a spicy kick.
- Experiment with different herbs to tailor the flavor to your liking.
- Embrace creativity by adding personalized touches to make the soup uniquely yours.
Frequently Asked Questions (FAQs)
How Do I Store Leftovers of Amish Church Soup?
Store leftover Amish Church Soup in airtight containers in the refrigerator for up to three days. Reheat on the stove, adding a splash of water if needed to restore consistency.
Can I Freeze Amish Church Soup?
Yes, you can freeze Amish Church Soup for later enjoyment. Allow the soup to cool completely before transferring it to airtight containers, leaving some space for expansion.
What Can I Substitute for Chicken Bouillon Cubes?
If you prefer a different flavor or don’t have chicken bouillon cubes, vegetable bouillon cubes or broth can be substituted. Taste the mixture and adjust the quantity accordingly.
How Do I Prevent the Egg Noodles from Getting Mushy?
To maintain the ideal texture of egg noodles, cook them separately and add them to the soup just before serving.
I’m sure, that once you’ve made and tasted a bowl of Amish Church Soup, you’ll feel the simple warmth and good flavors it brings. This soup is easy to make with basic ingredients, and it not only tastes good but also makes you feel connected and happy. Whether you stick to the regular recipe or try your own twists, the nice smell and yummy taste of Amish Church Soup will make it a favorite at your table.
Some More Delicious Recipes:
Amish Church Soup Recipe
- 3 Celery stalks (chopped)
- 3 Carrots (chopped)
- 3 Carrots (chopped)
- 1 pound Ground beef
- 1 Chopped onion
- 3 Potatoes (chopped)
- 1 can Corn (drained)
- 1 can Green beans (drained)
- 1 can Diced tomatoes
- 1 tablespoon Butter
- 1 cup Egg noodles
- 6 cups Water
- 2 Chicken bouillon cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- A large pot with medium heat should be used to brown the ground beef.
- For an additional 5-7 minutes, add the chopped onion, celery, and carrots.
- Stir in the chopped potatoes, drained corn and green beans, diced tomatoes, chicken bouillon cubes, salt, and black pepper.
- Simmer for 30-40 minutes, or until the vegetables are tender, after bringing the mixture to a boil.
- Cook the egg noodles according to the package directions in a separate pot.
- For added flavor, stir in a tablespoon of butter once the soup is finished.
- Top the soup with cooked egg noodles and serve hot.