Go Back
Rustic Vegetable Soup | Well and Full | #plantbased #recipe

Rustic Vegetable Soup

This simple, rustic vegetable soup requires only one pot for cooking, and is the perfect dish for chilly nights.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4 Bowls


In the order in which they're used:

  • 1 Small Yellow Onion diced
  • 6 Cloves Garlic minced
  • 1 Whole Shallot
  • Drizzle Extra Virgin Olive Oil for sauté
  • 5 Stalks Celery chopped
  • 1/3 Cup Carrots chopped
  • 4 Cups Vegetable Stock
  • 2 Cups Water
  • 3/4 Cup Wheatberries or Barley
  • 1 1/2 Tsp Finely Minced Fresh Thyme
  • 1/2 Tsp Dried Oregano
  • Salt and Pepper to taste


  1. Bring a large pot to medium heat with a drizzle of olive oil. Add in onion, garlic, and shallots, and sauté for a few minutes, until onions are softened.
  2. Then, add in celery and carrots and sauté for another minute.
  3. Next, add in vegetable stock and water and bring to a boil. Once the stock is boiling, add in wheatberries and seasonings. Reduce heat to a simmer.
  4. Let the soup simmer for about 30-40 minutes, or until wheatberries are tender yet still a bit chewy.
  5. Best served hot with a slice of crusty wheat bread. Enjoy!