Rustic Vegetable Soup is a simple, hearty dish filled with chunky pieces of fresh vegetables like carrots, potatoes, celery, and tomatoes simmered in a flavorful broth. It’s the kind of meal that feels like a warm hug on a chilly day, with every spoonful bringing a bit of wholesome comfort and a little bit of garden freshness.
I love making this soup when I want something healthy but satisfying. The great thing about this recipe is how easy it is to throw together using whatever veggies you have on hand. I always add a bit of garlic and herbs for extra flavor, and sometimes a splash of vinegar at the end to brighten everything up. It’s a soup that feels homemade and cozy, without any fuss.
My favorite way to enjoy this soup is with some crusty bread on the side. It’s perfect for a casual lunch or a light dinner, especially when you want something soothing but not too heavy. Plus, it warms the whole kitchen while it cooks, making the house feel extra inviting!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the veggies gently. If you want a milder flavor, try using avocado or sunflower oil instead.
Ground Beef (optional): Adds extra heartiness but you can leave it out for a vegetarian version or swap with cooked lentils or beans for protein.
Vegetables: Carrots, potatoes, zucchini, and green beans give different textures and colors. Feel free to swap in seasonal veggies like sweet potatoes, kale, or peas.
Diced Tomatoes: Use canned for convenience and consistent flavor. Fresh tomatoes can work but cook longer to break down.
Broth: Vegetable broth keeps it veggie-friendly; beef broth adds richer flavor. You could also use water and boost seasoning if needed.
Herbs: Thyme and rosemary bring warm, earthy notes. Fresh herbs can be used instead of dried—just add more towards the end of cooking.
How Do You Make Sure Vegetables Cook Evenly in the Soup?
Vegetables vary in how long they take to cook, so it helps to add them in stages.
- Start with onions, garlic, and any meat to build flavor.
- Add firmer veggies like carrots and potatoes first, letting them soften.
- Then add softer veggies like zucchini and green beans closer to the end so they stay a bit tender.
- Keep the soup at a gentle simmer—not a rolling boil—to let flavors blend without breaking down the veggies too much.
- Check veggies with a fork; they should be soft but not falling apart.
This way you get a nice mix of textures and the soup feels fresh but comforting at the same time.
Equipment You’ll Need
- Large soup pot – big enough for all the veggies and broth, so it cooks evenly without spilling.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – makes chopping all those veggies quick and safe.
- Cutting board – gives you a sturdy surface to prep ingredients.
- Ladle – helps serve the soup easily into bowls without mess.
Flavor Variations & Add-Ins
- Swap ground beef with cooked sausage or shredded chicken for a different type of protein and hearty taste.
- Add fresh spinach or kale toward the end for extra greens and nutrients without overpowering the soup.
- Stir in cooked beans like cannellini or chickpeas for more fiber and a creamy texture.
- Season with smoked paprika or a pinch of chili flakes for a subtle smoky or spicy kick.
Rustic Vegetable Soup
Ingredients You’ll Need:
Vegetables & Protein:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut in half
- 2 medium potatoes, peeled and diced
- 1/2 lb ground beef (optional, for added heartiness)
Liquids & Seasoning:
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable or beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop your ingredients. Cooking time is around 30-35 minutes to let the flavors deepen and the vegetables become tender. Altogether, expect roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until it turns translucent—around 4 to 5 minutes. Then, stir in the minced garlic and cook for one more minute until you can smell its lovely aroma.
2. Cook the Ground Beef (Optional):
If you want a meatier soup, add the ground beef now. Brown it, breaking it up with your spoon as it cooks. When fully cooked, drain off any excess fat to keep the soup light.
3. Add the Vegetables:
Mix in the carrots, celery, zucchini, green beans, and potatoes. Stir everything well and let the veggies soften just a bit as they cook together—about 5 minutes.
4. Add Tomatoes, Broth, and Seasonings:
Pour in the diced tomatoes with their juices and the broth. Sprinkle in dried thyme, rosemary, the bay leaf, and some salt and pepper. Give it all a gentle stir to combine the flavors.
5. Simmer the Soup:
Raise the heat and bring the soup to a boil. Once boiling, lower the heat to a gentle simmer and cover the pot. Let it cook for 25 to 30 minutes, or until the vegetables are tender but still hold their shape.
6. Finish and Serve:
Remove the bay leaf. Taste the soup and add more salt or pepper if you like. Ladle the soup into bowls and sprinkle freshly chopped parsley on top. Serve warm, maybe with some crusty bread to make it extra cozy.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth instead of beef broth. You can add beans or lentils for extra protein if you like.
Can I Use Frozen Vegetables?
Yes, frozen veggies work well. Add them a few minutes later in the cooking process since they cook faster than fresh. Just thaw briefly if needed before adding.
How Do I Store Leftover Soup?
Cool the soup to room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze Rustic Vegetable Soup?
You can! Allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
