To me, homemade soups and stews speak of home and comfort. I think many of us think of making soups and stews during the cooler months of late autumn through early spring, but really, soups and stews make a fine meal any day of the year. Serve with a salad and bread of some kind, and you have a nutritious and filling meal. And because many of these recipes seem to cook themselves, it’s easy to go about your routine and still have a hot meal waiting to nourish your loved ones at the end of a busy day.
Amish cooks are known for their straightforward, tasty recipes—no fancy ingredients, and often the list of ingredients is minimal. These women are adept at using what they have on hand or in season, so soups and stews are a perfect choice for using up bits and pieces. Of course, when they butcher a chicken, cow, or hog, the choices widen considerably, but a fine soup can be made without any meat. Another reason I love Amish recipes for soups and stews is because leftovers are perfect to pack in a thermos or microwavable container and eat for lunch the next day. They reheat beautifully. Add a piece or two of buttered bread, and you’ll be set.
Cold Fruit Soup
Mix together the milk, sugar, and vanilla. Let it set for a bit and then stir again so the brown sugar can dissolve at least a little. Place bread cubes and some fruit pieces in individual soup bowls and ladle the milk mixture over top.
Note: This makes a great meal on hot days, or when you are canning fruit. Just use the fruit-of-the-day and you have a quick and easy lunch or dinner in minutes.
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*excerpted with permission from Harvest House Publishers
Georgia Varozza is the author of the popular book, The Homestyle Amish Kitchen Cookbook (nearly 60,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. Her latest release is 99 Favorite Amish Recipes. She works in publishing and lives in a small Oregon community.