Rustic Vegetable Soup is a hearty and wholesome dish filled with chunky vegetables 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, simple but full of natural goodness and textures that make every spoonful satisfying.
I love making this soup when I want something that’s both comforting and easy to throw together. What I really enjoy is letting the vegetables cook slowly, so their flavors blend and the soup becomes rich without needing anything fancy. It’s a great way to use up whatever veggies you have on hand, and I always add a bit of fresh herbs at the end for a bright, fresh touch.
My favorite way to enjoy this soup is with some crusty bread on the side to dip right into that delicious broth. It’s perfect for a cozy lunch or a light dinner, and it often reminds me of simple meals shared with family when the weather starts to turn crisp. If you’re looking for something easy, tasty, and good for any day, this Rustic Vegetable Soup is a go-to for me.
Key Ingredients & Substitutions
Potatoes: Baby potatoes hold their shape well and add great texture. If you don’t have them, regular potatoes cut into chunks work well, too.
Green Beans: Fresh green beans add a crisp bite. You can use frozen green beans if fresh aren’t available; just add them a bit later in cooking.
Ground Meat: This is optional. I like adding ground beef or turkey for extra protein. For a vegetarian option, skip the meat or swap it with cooked lentils or beans.
Herbs: Dried thyme, basil, and oregano bring classic flavors to this soup. Fresh herbs can be used instead—add them towards the end for a fresh boost.
How Do You Get Perfectly Tender Vegetables Without Mushy Soup?
Cooking veggies evenly is important so everything stays chunky but tender. Here’s what I do:
- Start by sautéing onions and garlic to build flavor.
- Add the firmer veggies first, like potatoes and carrots, because they take longer to cook.
- Add softer veggies, like green beans, a bit later if using frozen, or with the rest if fresh.
- Keep the soup at a gentle simmer, not a rolling boil, to avoid breaking the veggies down too much.
- Check with a fork after 25 minutes to see if the potatoes and carrots are done but still hold their shape.
Equipment You’ll Need
- Large soup pot or Dutch oven – roomy and perfect for simmering all the veggies evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface to prep your ingredients comfortably.
- Ladle – helps you serve the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for a smoky meat twist that warms you up nicely.
- Use kale or spinach instead of green beans for a leafy green boost that wilts gently into the soup.
- Sprinkle in red pepper flakes or a dash of smoked paprika for a little heat and depth.
- Stir in cooked barley or small pasta shapes to make the soup heartier and more filling.
Rustic Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ pound ground beef or turkey (optional for added protein)
- 4 cups baby potatoes, halved or whole if small
- 3 large carrots, sliced
- 2 cups green beans, trimmed and cut in halves
- 1 (14.5-ounce) can diced tomatoes
- 6 cups vegetable or beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley or rosemary for garnish (optional)
Time Needed
This soup comes together in about 40 minutes total: around 10 minutes for preparation and chopping, and 25-30 minutes cooking time for the vegetables to become tender and the flavors to meld beautifully.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Meat (Optional)
If you are using ground beef or turkey, add it now. Break it apart with a spoon and cook until browned throughout and no longer pink. Drain off any excess fat if necessary.
3. Add the Vegetables and Tomatoes
Toss in the baby potatoes, sliced carrots, green beans, and the diced tomatoes with their juice. Stir everything together to mix well.
4. Add Broth and Seasonings
Pour in the broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Stir in the dried thyme, basil, oregano, and salt and black pepper to taste.
5. Simmer Until Tender
Cover the pot and let the soup simmer for about 25 to 30 minutes. Check the potatoes and carrots by piercing them with a fork—they should be tender but still hold their shape.
6. Final Touches and Serving
Taste the soup and add more salt and pepper if needed. If you like, garnish with fresh parsley or rosemary before serving. This soup is delicious served hot alongside some crusty bread for dipping.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work well in this soup! Just add them a bit later in the cooking process—about 10 minutes before the end—to prevent them from getting too soft.
How Long Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally for even warmth.
Can I Make This Soup Vegetarian?
Absolutely! Simply skip the ground meat and use vegetable broth instead of beef broth. You can add lentils or beans for extra protein if you like.
What Are Some Good Bread Pairings?
Crusty bread like a baguette, sourdough, or even garlic bread pairs beautifully with this rustic soup to soak up all the flavorful broth.