Rustic Vegetable Soup is a hearty and comforting mix of fresh veggies simmered to perfection in a flavorful broth. Think tender carrots, potatoes, green beans, and tomatoes all coming together in a bowl that feels like a warm hug on a chilly day. This soup is simple but full of good, honest flavors that make it a perfect go-to meal any time you want something satisfying yet light.
I love making this soup when I have a bunch of different vegetables that need using up because it’s so flexible—you can toss in whatever you have on hand! I usually give it a nice boost with some garlic and herbs, and sometimes I stir in a little pasta or rice to make it even cozier. It’s the kind of dish that feels homemade and wholesome without any fuss.
One of my favorite ways to enjoy this soup is with a crusty piece of bread or a grilled cheese sandwich on the side. It’s great for lunch or dinner and even tastes better the next day once the flavors have had time to blend. Whenever I make this soup, it always feels like sharing a little piece of comfort with everyone around the table.
Key Ingredients & Substitutions
Olive oil: This adds a nice base flavor and helps soften the onions. You could swap it for vegetable or canola oil if needed.
Onion and garlic: These form the flavor foundation. Yellow or white onions work well. For a milder taste, use shallots instead.
Ground beef or sausage: Optional but adds richness and protein. For a vegetarian option, leave it out or use plant-based crumbles.
Carrots, green beans & new potatoes: These bring texture and heartiness. Feel free to switch green beans with peas or zucchini, and new potatoes with regular white potatoes.
Diced tomatoes & broth: Canned tomatoes add acidity and depth. Use vegetable broth for a lighter, veggie-only soup, or beef broth for more robust taste.
Dried Italian seasoning: A blend of herbs like basil, oregano, and thyme adds warmth. Fresh herbs can be added at the end too.
How Do You Cook Ingredients Just Right for Tender but Not Mushy Vegetables?
To get perfectly tender vegetables in this soup, the timing and simmering are key:
- Start by sautéing the onions and garlic until soft and fragrant, which builds flavor.
- Add harder veggies like carrots and potatoes early so they cook fully during the simmer.
- Later, add beans so they stay a bit crisp and don’t overcook.
- Use medium-low heat when simmering to gently cook everything without breaking it down too much.
- Check veggies at around 25 minutes and adjust cooking time as needed — aim for tender but still holding shape.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for sautéing veggies and simmering soup all in one pot.
- Chef’s knife – makes chopping carrots, onions, and potatoes quick and safe.
- Cutting board – a sturdy surface to prep all your vegetables easily.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth and seasonings just right.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or diced ham for extra protein and savory flavor.
- Stir in cooked pasta or rice in the last 10 minutes to turn the soup into a more filling meal.
- Include chopped kale or spinach at the end for added greens and nutrition.
- Try adding a pinch of smoked paprika or red pepper flakes for a mild spicy kick.
Rustic Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 pound ground beef or Italian sausage (optional, for added heartiness)
- 4 carrots, peeled and sliced
- 1 cup green beans, trimmed and cut in half
- 12 small new potatoes, peeled or scrubbed
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups vegetable or beef broth
- 2 teaspoons dried Italian seasoning (or mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and brown the meat, followed by 25-30 minutes of simmering for the vegetables to become tender. In total, expect around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3–4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another 30 seconds until you can smell its nice aroma.
2. Cook the Meat (Optional):
If you’re using ground beef or Italian sausage, add it now. Break it up with a spoon and cook until it’s fully browned and no longer pink. If there’s extra fat, drain it off.
3. Add Vegetables:
Stir in the sliced carrots, green beans, and new potatoes. Let these cook for about 3 minutes to start softening and mixing together.
4. Add Tomatoes and Broth:
Pour in the canned diced tomatoes with their juices, then add the broth. Sprinkle in the dried Italian seasoning and stir everything together. Raise the heat to bring the soup to a gentle boil.
5. Simmer Until Tender:
Lower the heat to maintain a gentle simmer. Cover the pot and let the soup cook for about 25-30 minutes, or until the potatoes and carrots are fork-tender.
6. Season and Serve:
Season the soup with salt and freshly ground black pepper to your liking. Ladle the soup into bowls and garnish with fresh parsley if you like. Enjoy warm, ideally with some crusty bread on the side.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Just add frozen veggies a bit later in the cooking process since they cook faster than fresh ones. No need to thaw them—just toss them in during the last 10-15 minutes of simmering.
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 until warm, stirring occasionally for even heating.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Simply skip the ground beef or sausage and use vegetable broth instead of beef broth. You can also add extra beans or lentils for protein.
What Are Good Bread Pairings for This Soup?
Crusty bread like a baguette or sourdough works wonderfully to soak up the broth. Grilled cheese sandwiches also make a cozy, delicious side!