Amish Lenten Soup Recipe

Unbreakable Soup Plate Set

Soups, salads, the main course with that savory sauce – these timeless soup plates are just the right depth and size for all of suppertime’s fixings. And since ours are made of stainless steel, they won’t break if you drop them, unlike porcelain versions.

In our family, we observe the season of Lent by abstaining from meat on Fridays, but also on many other days. In fact, my husband and I decided to give up meat completely this year, as both a spiritual exercise and for health reasons. So when I came across this simple Lenten soup recipe, I was intrigued. A little searching led me to discover some very useful information.

It seems at many local Amish church services – which can last up to a three hours, I’m told – this soup is served afterward to babies and toddlers. It’s called “baby soup.” I can imagine why the little ones (and their mothers) must love it: it’s warm, filling, comforting and uses incredibly simple ingredients. Other sources told me the soup used to be served to everyone after Amish church, with large bowls set upon tables and several people eating from one bowl. Today, a typical after-church meal consists of homemade bread with peanut butter spread, ham, cheese, red beets, pickles and of course, pies. We’ll talk about all THAT after Lent is over!

With this soup’s overall simplicity, a meal can go a long way when helping us appreciate our blessings as a family. That’s something I think the Amish understand well. Follow this recipe and experience its wholesomeness for yourself.

White Beans

Amish Church Soup/ Simple Lenten Soup (Serves 4)

  • 1 yellow or white onion, chopped
  • 1/4 cup butter (1/2 stick)
  • 3 cups cooked navy beans
  • 4 cups milk
  • Homemade or whole wheat store-bought bread, cut into bite sized pieces
  • Salt and pepper to taste

Cooking Instructions:

  1. Melt butter in a large pot. 2.
  2. Add chopped onion and saute until soft. 3.
  3. Add beans and milkand stir to combine. 4.
  4. Bring just to boiling. Ladleinto bowls and add bread cubes.
  5. Season with salt and pepper to taste and serve immediately.

Backstage at Lehmans: Shelley’s Favorite Pumpkin Flavor In A “Brownie”!

Shelley at her desk in Lehman's creative department.

Shelley at her desk in Lehman’s Dalton office.

If you’re a regular reader of Country Life, you’ll know that Shelley Salsburey, part of our merchandising team, is a big fan of pumpkin. (We always have pumpkin treats in the office for her October birthday!)

Recently, she came across a new-to-her recipe for Harvest Pumpkin Brownies. And it sounded so good, I went right into the kitchen to make it! It’s a perfect treat, and it goes together so quickly. It’s ideal when you need a goodie for an impromptu get-together.

This recipe’s prep is super easy. The pumpkin that makes the brownies moist also makes the batter easy to mix. So using just a big mixing bowl, a wooden spoon and a whisk, the batter was ready in no time! Continue reading