Rustic Vegetable Soup is a hearty, comforting bowl full of fresh vegetables, tender beans, and a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, packed with carrots, potatoes, tomatoes, and just the right mix of herbs to bring everything together.
I love making this soup when I want something simple but satisfying. It’s one of those recipes where you can toss in whatever veggies you have on hand, which makes it very flexible and perfect for cleaning out the fridge. Plus, it’s a great way to sneak more veggies into your meal without any fuss.
My favorite way to enjoy this soup is with a slice of crusty bread or a sprinkle of freshly grated cheese on top. It’s perfect for lunch or dinner, and it usually warms up even better the next day. Whenever I make it, friends and family often ask for seconds — it’s that good and comforting!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the onions and garlic. If you want a milder flavor, you can use vegetable or canola oil instead.
Ground Beef or Sausage: This adds a rich, meaty flavor, but you can skip it if you prefer a vegetarian soup or substitute with cooked lentils or mushrooms for texture.
Vegetables: Carrots, potatoes, green beans, peas, and corn give the soup its hearty character. Feel free to swap in any seasonal veggies you have, like zucchini or bell peppers.
Herbs: Fresh thyme and rosemary add great aroma, but dried is fine too. If you don’t have these, Italian seasoning or parsley can work well.
Broth: Vegetable broth for a lighter, vegetarian option, or beef broth for extra depth. If you only have bouillon cubes, just dissolve in hot water.
How Do I Make the Vegetables Tender but Not Mushy?
The key is timing and gentle simmering:
- Start cooking the root vegetables (carrots, potatoes) first since they take longer to soften.
- Once these start to get tender, add the quicker-cooking vegetables like green beans, peas, and corn.
- Keep the heat low enough for a gentle simmer—this helps the vegetables cook evenly without turning mushy.
- Stir occasionally but gently to avoid breaking the veggies apart.
Checking doneness with a fork helps—you want the veggies soft but still holding their shape. This balance makes for a satisfying soup texture every time.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the vegetables and broth evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps chop vegetables into even pieces quickly and safely.
- Cutting board – a sturdy surface for all your chopping tasks.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of beef for a lighter, protein-packed twist.
- Add a can of diced tomatoes for extra tang and depth.
- Stir in kale or spinach near the end for a boost of green and vitamins.
- Sprinkle grated Parmesan cheese on top to add a savory, cheesy layer.
Rustic Vegetable Soup
Ingredients You’ll Need:
Vegetables and Meat:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef or sausage (optional)
- 3 large carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and chopped into chunks
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup peas (fresh or frozen)
- 1/2 cup corn kernels (fresh or frozen)
Broth and Seasonings:
- 6 cups vegetable or beef broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh herbs (parsley or dill), chopped for garnish
Extras:
- Crusty bread, for serving
Time Needed
This rustic vegetable soup takes about 10 minutes to prep and around 35 minutes to cook, totaling roughly 45 minutes. The simmering steps allow the vegetables to become tender and the flavors to meld together beautifully.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for around 5 minutes until it becomes soft and translucent. Add minced garlic and sauté for an additional minute, until fragrant.
2. Cook the Meat (Optional):
Add the ground beef or sausage if using. Break it up with a spoon while cooking until browned and fully cooked. Drain any excess fat from the pot.
3. Add Root Vegetables:
Stir in the chopped carrots and potatoes. Cook everything together for about 5 minutes to start softening the veggies.
4. Simmer the Soup:
Pour in the broth, then add the bay leaf, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the carrots and potatoes begin to become tender.
5. Add Remaining Vegetables:
Stir in green beans, peas, and corn. Continue simmering, uncovered, for another 10 minutes until all vegetables are tender but not mushy.
6. Final Touches and Serving:
Remove the bay leaf. Season the soup with salt and black pepper to your taste. Ladle the soup into bowls and garnish with freshly chopped herbs like parsley or dill. Serve hot alongside crusty bread for dipping and extra comfort.
Can I Make This Soup Vegetarian?
Absolutely! Simply leave out the ground beef or sausage and use vegetable broth instead of beef broth. You can add extra beans or lentils for protein if you like.
Can I Use Frozen Vegetables?
Yes, frozen peas, corn, and green beans work well. Add them towards the end of cooking and simmer for about 5–7 minutes until heated through.
How Do I Store Leftovers?
Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Can I Prepare This Soup Ahead of Time?
Definitely! The flavors often improve after sitting overnight. Make the soup in advance and reheat it before serving. Just add fresh herbs right before serving for the best taste.
