Rustic Vegetable Soup is like a warm hug in a bowl, filled with hearty chunks of fresh vegetables like carrots, potatoes, tomatoes, and beans simmered together in a cozy broth. It’s simple, wholesome, and has that homey feeling that makes you want to curl up with a bowl on a chilly day.
I love making this soup when I want something healthy but still satisfying. The best part is how easy it is to throw in whatever veggies you have on hand, so it never feels the same twice. I usually add a pinch of herbs and a splash of olive oil to give it a bit of extra flavor without any fuss.
My favorite way to enjoy this soup is with a thick slice of crusty bread for dipping. It’s a great meal for when friends come over, or even just a quiet night at home. Every spoonful feels comforting, and it always reminds me of those slow afternoons spent cooking and enjoying simple food with the people I care about.
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the veggies gently and adds a bit of richness. You can use avocado or sunflower oil if you want a milder flavor or a higher smoke point.
Vegetables: Carrots, potatoes, zucchini, and green beans give this soup its hearty texture. Feel free to swap in squash, sweet potatoes, or frozen mixed veggies if fresh ones aren’t available.
Beans: Cannellini or pinto beans give creaminess and protein. Canned beans save time, but dried beans soaked and cooked ahead work well too. For a vegan version, skip the meat and add an extra cup of beans.
Ground Meat (optional): Adding beef or turkey makes the soup heartier. For a vegetarian option, leave it out or use plant-based meat substitutes for more protein.
Broth: Vegetable broth keeps it light; chicken broth adds depth. If you have homemade broth, that’s even better for flavor.
How Do You Get the Vegetables Soft but Not Mushy?
The trick is cooking the veggies in stages and giving them enough time to soften without turning to mush:
- Sauté onions and garlic first to bring out their sweetness and flavor.
- Add the harder veggies like carrots and potatoes early, as they take longer to cook.
- Later, add delicate veggies like zucchini and peas so they keep their shape.
- Simmer with the lid on to trap heat and help the veggies cook evenly.
- Keep an eye on the soup and test veggies with a fork for tenderness, but don’t overcook.
This way, each vegetable stays just right—soft but still holding together for a satisfying texture.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the vegetables evenly and holding plenty of broth.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface for all your chopping needs.
- Measuring cups and spoons – help you add just the right amount of broth and spices.
Flavor Variations & Add-Ins
- Add diced cooked sausage or bacon for extra smoky flavor and protein.
- Stir in kale or spinach toward the end for added greens and nutrients.
- Use fresh herbs like rosemary or thyme instead of dried for a brighter taste.
- Spice it up with a pinch of red pepper flakes or a dash of smoked paprika for warmth.
Rustic Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut in half
- 1 cup canned or cooked cannellini or pinto beans, drained and rinsed
- 1/2 cup green peas (fresh or frozen)
- 1/2 pound ground beef or turkey (optional, for a heartier soup)
- 1 can (14 oz) diced tomatoes, undrained
- 6 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, including chopping the vegetables and getting everything ready. Then, it needs around 30 to 40 minutes to cook until the veggies are tender and the flavors meld beautifully. Overall, you can have a comforting bowl ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Then stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Cook the Meat (Optional):
If you want your soup a little heartier, add the ground beef or turkey now. Break it apart with your spoon and cook until it’s browned through, about 5-7 minutes. If there’s extra fat, carefully drain it off.
3. Add the Vegetables:
Put in the carrots, potatoes, zucchini, green beans, and peas. Stir everything well to mix all the flavors together with the onion and garlic.
4. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juice and the broth. Sprinkle in the dried oregano, thyme, and place the bay leaf in the pot. Give everything a good stir.
5. Simmer the Soup:
Bring your soup to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 25 to 30 minutes, or until the vegetables are tender and yummy.
6. Add Beans and Season:
Stir the drained beans into the soup, simmer for another 5 minutes to warm them through. Taste your soup and add salt and pepper to make it just right. Don’t forget to take out the bay leaf!
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh parsley or basil to brighten it up. Serve hot, ideally with some crusty bread on the side. Enjoy your cozy, rustic vegetable soup!
Can I Use Frozen Vegetables in Rustic Vegetable Soup?
Yes! Frozen vegetables work great and can save prep time. Just add them a few minutes earlier during cooking since they’ll release more water and soften faster than fresh veggies.
How Can I Make This Soup Vegetarian or Vegan?
Simply skip the ground meat and use vegetable broth instead of chicken broth. You can also add extra beans or lentils for protein and keep the soup hearty and satisfying.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well—just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Can I Prepare This Soup Ahead of Time?
Absolutely! Prepare and cook the soup a day ahead to let the flavors fully develop. Reheat gently on the stove and add a splash of broth or water if it’s too thick after chilling.
