Amish Soup

Back when I was a kid, my family did a stint in New York and Connecticut. My brother was actually born while we lived in New York (for six months), so now if I want to make him mad, I just remind him that he’s not a real Texan, he’s actually a Yankee. 😉 Anyway, no time spent in that area of the country could ever be complete without a visit to Amish Country. My parents always took us on educational field trips and vacations. {Translation: We never went to Disney World, but they took us to Washington, D.C., Niagara Falls, Plymouth Rock, the Statue of Liberty, Mesa Verde, the rodeo in Cheyenne, Dollyworld… so many places. But *not* Disney World. Just putting that out there.} I have a photo of my older sister and I, wind blowing in our faces, out in the Pennsylvania countryside and even though I’m literally 3 or 4 in that picture, I clearly remember that was our trip to see the Amish. My mother bought a cookbook while we were there, and since I’m assuming no Amish person will ever actually read this blog, I’m going to share this recipe with you! I grew up with it, and according to my mother’s handwritten notes on it, it gets 4 stars and an “Excellent, kids liked it.” I can tell you that in my own family, everybody loves this. Well, except for the boy. But he pretty much doesn’t eat anything for dinner that isn’t smoked sausage so I hardly think his opinion counts.


You will need: Potato! Celery! Onion! V8! Almond Milk! Carrots! Potato Starch! Butter! Ground Turkey! Oh and salt and pepper.

I have changed this recipe up to accommodate my family’s current dietary restrictions. Right now, I have a husband who is off dairy AND gluten AND grains. So, at dinnertime, I try to work around all those things. (Except I’m totally cool with some butter. A little butter never killed anybody, amiright?) Obviously for the “regular” version you can just use regular milk and flour. Also? The original recipe calls for ground beef. I don’t recommend it. Ground turkey is way better, you can trust me on this. And I suppose you can use plain old tomato juice. But V8 is better. You can trust me on this also. Please don’t do what my mom notated, which was use canned carrots and canned diced potatoes. No. Just… no.


Throw a couple of tablespoons of butter into your hot pot!


Start to chop the onion and then remember “I don’t like to cry!” and press a drop of peppermint essential oil to the roof of your mouth. Ah, refreshing!


Chop that onion!


No tears!


Throw your diced onion and ground turkey into the melted butter all at the same time.


Hit it with your mix ‘n chop.


While that cooks, get to dicing.

I tend to be quite generous with the veggies when I make a soup. I mean, more is better right? As a result, I often have to add additional V8 to make sure that my veggies have enough liquid to cook in. (Works out okay, in my opinion.)

When the onions and meat are cooked, add the V8 and vegetables and cook them until you can stick a fork in them, but not until they are mush. I trust you to know the difference. Meanwhile, combine your milk or milk substitute with your flour or flour substitute, whisk it up, and then add it to the pot to thicken things up. When it’s thickened and hot, you’re done and it’s time for dinner!


See that soup spoon? That’s a Tuesday Morning find from last year that made me giddy with happiness. I’ve been wanting soup spoons for yearsssss.

This soup is awesome with some biscuits on the side. But until I figure out how to make gluten-free biscuits that aren’t heavy and thick, we’re just going to eat it solo. Do you know how to do that? Do tell. I’d love some pointers because while my gluten-free biscuits taste good, they are kinda like rocks. It’s a bit frustrating.

Here’s the recipe for Amish Soup!

Delicious Vegetable Soup (Amish Soup)

2 tablespoons butter

1 onion, chopped

1 lb ground turkey

1 1/2 teaspoons salt

1 cup carrots, diced (more or less)

1 cup celery, diced (more or less)

1 cup potatoes, diced (more or less)

18 oz Original V8 or tomato juice

2 cups milk or milk substitute

1/4 cup flour (if you sub a starch, use just 2 tablespoons)

  1. Brown meat and onion in butter. Add remaining ingredients except milk and flour and cook until vegetables are tender.
  2. Combine milk and flour and stir until smooth. Add to soup and cook until thickened.

~ Aly D.






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