Rustic Vegetable Soup is a warm and hearty bowl filled with a mix of fresh vegetables, tender beans, and comforting broth. You’ll notice the colorful chunks of carrots, potatoes, celery, and tomatoes all simmered together to create a simple, satisfying meal that feels like a cozy hug on a chilly day.
I love making this soup when I want something healthy but still filling. It’s easy to toss in whatever veggies I have on hand, which makes it feel like a little kitchen adventure each time. One of my favorite parts is letting it simmer slow and low, so all the flavors blend beautifully and each spoonful tastes just a bit better than the last.
Serving this soup with a slice of crusty bread or a sprinkle of fresh herbs really brings it all together. It’s the kind of meal that’s perfect for sharing with family or friends, and it reminds me of simple dinners at home where everyone gathers around the table to enjoy good food and good company. Rustic Vegetable Soup is just that comforting, easy meal we all need from time to time.
Key Ingredients & Substitutions
Olive oil: This is great for sautéing the veggies to bring out their flavor. If you prefer, you can use avocado oil or sunflower oil as a neutral alternative.
Vegetables: Carrots, celery, potatoes, green beans, zucchini, and kale create a nice mix of textures. Feel free to swap in other favorites like bell peppers, spinach, or peas based on what you have.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds depth if you’re not strict about meat. Low-sodium broths are great if you want more control over salt.
Ground meat (optional): Adding cooked ground beef or turkey boosts protein and richness. For a plant-based option, try cooked lentils or chopped mushrooms instead.
Herbs: Thyme and rosemary add a nice earthy aroma. Fresh herbs work well, but dried versions are convenient and still flavorful. Remember to remove the bay leaf before serving!
How Do I Make Sure the Vegetables Cook Just Right?
Getting the veggies tender but not mushy is key for a tasty soup. Here’s how I do it:
- Start by sautéing onions and garlic to build flavor.
- Add the harder veggies like carrots, celery, and potatoes first and cook them for a while before adding the softer ones.
- Once broth and tomatoes are in, simmer the soup without covering so the liquid reduces slightly and flavors concentrate.
- Add delicate greens like kale or spinach near the end to keep them bright and fresh.
- Cook just long enough for veggies to be tender but still hold their shape, usually about 25-30 minutes.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the veggies and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy to chop all your vegetables quickly and safely.
- Cutting board – provides a stable surface for cutting your veggies.
- Ladle – helps serve the soup easily without spills.
Flavor Variations & Add-Ins
- Add cooked Italian sausage instead of ground beef for a spicier, richer taste.
- Mix in cooked beans (like cannellini or kidney) for extra protein and a creamy texture.
- Use sweet potatoes instead of regular potatoes for a touch of natural sweetness.
- Throw in a pinch of smoked paprika or red pepper flakes for a subtle smoky or spicy kick.
How to Make Rustic Vegetable Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth or chicken broth
- 1/2 cup cooked ground beef or turkey (optional for a meat version)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This rustic vegetable soup will take about 10 minutes to prepare and roughly 30-35 minutes to cook. Altogether, plan for around 40-45 minutes from start to finish, including chopping, sautéing, simmering, and finishing the soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until the onion becomes soft and translucent. Then add the minced garlic and stir for 30 seconds until the aroma fills your kitchen.
2. Cook the Vegetables and Meat:
Next, stir in the diced carrots, celery, and potatoes. Let them cook for about 5 minutes, stirring every once in a while to soften them. If you’re adding cooked ground beef or turkey, mix it in now so it warms through.
3. Simmer the Soup:
Pour in the broth and the canned diced tomatoes with their juices. Add green beans, zucchini, thyme, rosemary, bay leaf, and season with salt and pepper. Bring the soup to a gentle boil, then turn the heat down to low and let it simmer uncovered for 25-30 minutes. This gives the vegetables time to get tender and the flavors to blend nicely.
4. Add Greens and Finish:
Stir in the chopped kale or spinach and continue cooking for another 5 minutes until the greens are wilted and tender. Remove the bay leaf, taste the soup, and adjust salt and pepper as needed.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley. This soup tastes wonderful served hot alongside some crusty bread for dipping. Enjoy your cozy, flavorful bowl of rustic vegetable soup!
Can I Use Frozen Vegetables in This Soup?
Yes, you can! Just add frozen vegetables a little later in the cooking process since they tend to cook faster than fresh ones. No need to thaw—just toss them directly into the simmering soup.
How Do I Store Leftover Rustic Vegetable Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Simply omit the cooked ground beef or turkey and use vegetable broth instead of chicken broth. You can add beans or lentils for extra protein if you like.
How Can I Thicken the Soup If It’s Too Brothy?
To thicken the soup, mash a few of the potatoes in the pot with your spoon or potato masher. Alternatively, stir in a small amount of instant mashed potato flakes or simmer uncovered a bit longer to reduce the liquid.
