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There’s something about a big pot of vegetable soup simmering away that just feels like home.

This rustic version is my favorite kind — packed with frozen summer veggies like green beans, corn, tomatoes, and okra, all tucked into a cozy broth.

It’s a wonderful reminder that the flavors of the garden don’t end when the season does
Whether you’re cleaning out the freezer or craving something hearty and wholesome, this simple soup is always a good idea.

📌 Why You’ll Love This Recipe

• Perfect for using up frozen garden veggies
• Ready in about 30 minutes
• Cozy, hearty, and budget-friendly
• Naturally gluten-free and vegetarian (with easy vegan option)
• Great for meal prep — it tastes even better the next day!

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Info: Vegetarian, Gluten-Free

Key Ingredients at a Glance:
🍅 Frozen diced tomatoes
🌽 Frozen corn
🫘 Frozen green beans
🌿 Frozen okra (optional, but wonderful)
🧅 Onion and garlic
🥕 Carrot and celery
🫛 Vegetable broth

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen sliced okra (optional)
• 1 (14 oz) bag frozen diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 bay leaf
• Fresh parsley, for garnish (optional)

Substitutions & Ingredient Notes:

• Add frozen lima beans or peas for extra color and protein.
• Use chicken broth if you prefer a non-vegetarian version.
• If you don’t have frozen tomatoes, canned diced tomatoes work just fine!

Step-by-Step Cooking Instructions

1. Start the Base

• Heat the olive oil in a large soup pot over medium heat.
• Add the onion, garlic, carrots, and celery.
• Sauté until the vegetables are softened and fragrant, about 5–7 minutes.

2. Build the Broth

• Stir in the frozen tomatoes, green beans, corn, and okra (if using).
• Pour in the vegetable broth and add the basil, thyme, bay leaf, and a generous pinch of salt and pepper.

3. Simmer to Perfection

• Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 20–25 minutes.
• The flavors will meld together, and the veggies should be tender but not mushy.

4. Finishing Touches

• Remove the bay leaf before serving.
• Taste and adjust seasoning if needed.
• Garnish with chopped fresh parsley if you have some on hand!

Serving & Pairing Ideas

• Serve with crusty bread, cornbread, or grilled cheese for a cozy meal.
• Top with a sprinkle of Parmesan or a swirl of pesto for extra flavor.
• A side salad with a simple vinaigrette makes a lovely pairing.

Storage & Make-Ahead Tips

• Storage: Store cooled soup in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stove over medium heat, stirring occasionally.
• Freezing: This soup freezes beautifully! Freeze in individual portions for easy meals later.

Final Thoughts

This Rustic Vegetable Soup is the perfect reminder that a handful of frozen veggies can still bring warmth, color, and comfort to your table. 🥰
If you try this recipe, let me know in the comments — and don’t forget to tag me on social media so I can see your beautiful bowls of garden goodness!

🌸 Looking for more cozy freezer-friendly meals?
Check out these ideas:

• Creamy Summer Squash Pasta
• Cheesy Garden Veggie Quesadillas