Rustic Vegetable Soup is a hearty bowl of comfort packed with fresh, colorful veggies like carrots, potatoes, tomatoes, and green beans simmered in a simple broth. It’s the kind of soup that feels homemade and soothing, with a mix of textures from tender vegetables and a broth that’s both light and flavorful.
I love making this soup on chilly days when I want something warm but not too heavy. What I really enjoy about it is that you can toss in whatever vegetables you have on hand, making it easy to customize. Plus, it’s a great way to sneak in extra veggies for the family without anyone even noticing!
My favorite way to serve this soup is with a slice of crusty bread or a grilled cheese sandwich on the side. It’s simple, filling, and just feels like a cozy meal that brings everyone together around the table. Whenever I make this soup, it reminds me of quiet evenings at home, wrapped up in a blanket with a hot bowl in hand.
Key Ingredients & Substitutions
Olive Oil: This is used to sauté the onions and garlic, adding a warm, smooth base flavor. You can swap with any neutral oil, like avocado or vegetable oil, if you prefer.
Onion & Garlic: These aromatics build the soup’s foundation. Yellow onions work best for their mild sweetness, but white or red onions can also be used.
Vegetables: Carrots, celery, zucchini, green beans, and potatoes give texture and heartiness. Feel free to swap with seasonal veggies like bell peppers, squash, or sweet potatoes depending on what you have.
Diced Tomatoes: They add a bit of acidity and color. For a fresher taste, substitute with fresh chopped tomatoes when in season.
Broth: Vegetable broth keeps it vegetarian; chicken broth adds extra depth. You can also use a low-sodium version to control saltiness better.
Leafy Greens & Peas: Spinach or kale and peas get added near the end to keep their bright color and texture. Frozen peas work well if fresh aren’t available.
Optional Meat: Ground beef or turkey is great for more protein. If you want to keep it vegan, just skip the meat and maybe add beans for extra substance.
How Do You Get the Vegetables Tender but Not Mushy?
The secret to perfect Rustic Vegetable Soup lies in timing. You want the veggies softened without turning to mush. Here’s how:
- Sauté onions and garlic first to build flavor.
- Add harder vegetables like carrots, celery, and potatoes early—these need more cooking time.
- Add delicate vegetables like greens, zucchini, and peas in the last 5 minutes to keep their texture and freshness.
- Simmer gently on low heat to cook evenly and prevent overcooking.
Keeping the bay leaves in during simmering helps infuse the soup with subtle herbal notes. Just remember to fish them out before serving. This approach gives you a well-balanced texture in every spoonful!
Equipment You’ll Need
- Large soup pot or Dutch oven – big enough to hold all the veggies and broth while simmering evenly.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Sharp chef’s knife – helps you chop vegetables quickly and safely.
- Cutting board – to keep your prep organized and protect your countertops.
- Ladle – makes serving the soup into bowls easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked beans like cannellini or kidney beans to boost protein and fiber.
- Use Italian sausage instead of ground beef or turkey for a spicier, meatier kick.
- Stir in some fresh basil or thyme at the end for a burst of fresh herb flavor.
- Mix in chopped potatoes with sweet potatoes or butternut squash for a touch of sweetness.
How to Make Rustic Vegetable Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 small zucchini, sliced into rounds
- 1 cup green beans, trimmed and halved
- 1 large potato, peeled and cubed
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth (or chicken broth)
- 1 cup fresh spinach or kale, chopped
- ½ cup frozen peas
- ½ cup ground beef or turkey (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35 minutes to cook, for a total of around 50 minutes. Most of the time is hands-off simmering while the vegetables become tender and flavors meld.
Step-by-Step Instructions:
1. Sauté Aromatics and Meat:
In a large pot, heat olive oil over medium heat. Add diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add minced garlic and sauté for 1 more minute until fragrant. If using ground beef or turkey, add it now, break it up with your spoon, and cook until browned.
2. Add Vegetables and Herbs:
Stir in carrots, celery, zucchini, green beans, and potatoes. Cook for about 5 minutes, stirring occasionally to blend the flavors. Then add diced tomatoes with their juice, vegetable broth, dried thyme, oregano, and bay leaves. Stir everything together.
3. Simmer and Finish:
Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for about 30 minutes or until the vegetables are tender. Five minutes before the soup is done, add the chopped spinach or kale and frozen peas. Remove the bay leaves, season with salt and pepper to your liking, and give it a final stir.
4. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it warm alongside crusty bread for a complete, cozy meal that delights with every spoonful.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well and save prep time. Just add them a bit earlier during simmering since they may release extra water and cook faster than fresh veggies.
Is It Okay to Make This Soup Without Meat?
Absolutely! The soup is delicious and hearty without ground beef or turkey. For added protein, try adding cooked beans or lentils as a plant-based alternative.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Freeze Rustic Vegetable Soup?
Yes, it freezes well! Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
