Rustic Vegetable Soup is a heartwarming bowl full of fresh veggies like carrots, potatoes, tomatoes, and green beans, all simmered together in a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with a nice mix of textures and colors that make it as inviting to look at as it is to eat.
I love making this soup when I have a bunch of odds and ends in the fridge because it’s so forgiving and easy to customize. I usually toss in whatever vegetables I have on hand, and it always turns out tasty. Sometimes I add a pinch of herbs or a splash of vinegar at the end to brighten it up—little touches that make a big difference.
One of my favorite ways to enjoy this soup is with some crusty bread on the side for dunking. It’s a simple meal that brings people together and can be on the table in no time. Plus, it’s great for leftovers—the flavors just get better the next day!
Key Ingredients & Substitutions
Olive oil: This is great for sautéing because it adds mild flavor and helps soften the vegetables. You can use avocado oil or vegetable oil if olive oil isn’t available.
Onions and garlic: These build the soup’s base flavor. Yellow or white onions work well. If you prefer a milder taste, use shallots instead.
Variety of vegetables: Carrots, celery, potatoes, green beans, and zucchini give the soup texture and nutrients. Feel free to swap any with what you have—like using sweet potatoes instead of regular potatoes, or adding bell peppers or corn.
Diced tomatoes: They bring acidity and color. Canned tomatoes are convenient and work well. Fresh tomatoes can be used if in season.
Vegetable broth: This is key for a flavorful soup base. You can substitute with chicken broth if preferred, or use water plus extra seasoning if you’re in a pinch.
Leafy greens and peas: Spinach or kale add freshness and nutrients near the end. If you don’t have these, swiss chard or arugula make good alternatives. Frozen peas add a touch of sweetness.
Ground beef or turkey (optional): Adds protein and makes the soup more filling. Skip this for a vegetarian version or replace with cooked beans like cannellini or chickpeas.
How Do I Keep Vegetables Tender But Not Mushy?
The secret is timing and gentle heat to cook the vegetables evenly while keeping a nice bite.
- Start by sautéing onions and garlic to release flavor without burning.
- Add firmer vegetables like carrots, celery, and potatoes first since they take longer to cook.
- Simmer on low heat with the lid on to gently cook everything through.
- Add softer vegetables like zucchini, leafy greens, and peas near the end. They just need a few minutes to cook so they don’t become mushy.
- Check doneness with a fork—veggies should be soft but still hold their shape.
Following these steps keeps your Rustic Vegetable Soup fresh, colorful, and full of texture!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all your vegetables evenly and holding plenty of soup.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop vegetables quickly and safely.
- Cutting board – to keep your workspace clean and organized while prepping veggies.
- Measuring spoons – easy to add herbs, spices, and salt precisely.
Flavor Variations & Add-Ins
- Add cooked and crumbled sausage or shredded rotisserie chicken for extra protein and heartiness.
- Stir in a handful of cooked pasta or rice near the end to make the soup more filling.
- Use different herbs like rosemary or oregano instead of thyme and basil for a varied flavor.
- Mix in chopped kale or Swiss chard instead of spinach for a different leafy green taste and texture.
Rustic Vegetable Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into pieces
- 1 zucchini, sliced
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 cup fresh spinach leaves or kale, roughly chopped
- ½ cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Optional: ½ cup cooked ground beef or turkey (for added protein)
For Garnish and Serving:
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This cozy vegetable soup takes about 10 minutes of prep and around 30-35 minutes to cook, making the total time about 40-45 minutes until it’s ready to enjoy.
Step-by-Step Instructions:
1. Start Sautéing the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook, stirring often, until the onion is soft and fragrant, about 3-4 minutes.
2. Add Root Vegetables:
Stir in the sliced carrots and celery, cooking for another 3-4 minutes until they start to soften. If using cooked ground beef or turkey, add it now and mix well.
3. Add Remaining Vegetables and Liquid:
Mix in the diced potatoes, green beans, zucchini, and canned diced tomatoes with their juice. Pour in the vegetable broth and bring everything to a boil.
4. Simmer and Season:
Lower the heat to a gentle simmer. Add the dried thyme, dried basil, salt, and pepper. Cover and let the soup simmer for about 20-25 minutes, until the vegetables are tender.
5. Finish With Greens and Peas:
Stir in the fresh spinach or kale and frozen peas. Cook uncovered for 5 more minutes, or until the greens have wilted and peas are heated through.
6. Serve and Enjoy:
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy it with crusty bread on the side for a delicious, comforting meal!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen veggies work well and are convenient. Just add them a little later in the cooking process to avoid overcooking, since they’re already partially cooked.
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply omit the optional ground beef or turkey to keep it vegetarian. Use vegetable broth to keep it vegan-friendly as well.
How Long Will Leftover Soup Keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until hot.
Can I Freeze Rustic Vegetable Soup?
Yes, this soup freezes well! Let it cool completely, then transfer into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
