My children absolutely loved to visit a quaint local soup café called “Ladles” for delicious savory vegetable soup on chilly winter evenings. The visits became so frequent, I decided to find a way to make a copycat version from home. Following the 2020 pandemic, the shop nearby closed down, which leaves me thankful to have saved a homemade version, and in some ways savor the memories! The fun part about this recipe is not only the simplicity of it, but interchangeability of the vegetables to cater to your (or your family’s) taste preferences.
Copy Cat Ladles Vegetable Soup
Warm and Nourishing for the Heart and Soul
- 1 6-oz. can of tomato paste
- 5 cups water
- 3 scallions, chopped
- 2 fresh garlic cloves, minced
- 1.5 cups chopped green beans
- 1 cup zucchini and/or yellow squash
- 1 red bell pepper, chopped
- 1/2 cup corn (optional)
- 1 cup carrots
- 1/2 cup frozen spinach (or 2 handfuls fresh spinach leaves)
- 1-2 tomatoes, chopped
- Dried Italian Seasoning Blend
- Oregano, dried or fresh
- Salt and Pepper to taste
- Additional Garlic Powder to taste (optional)
- In a 2-quart pot, warm oil on medium high heat. Add garlic and onion and sauté for 2-3 minutes.
- Add water and carrots, bringing to a boil. Reduce heat to medium low and simmer for 5-7 more minutes.
- Add remaining ingredients, cover and simmer (except fresh spinach) for approximately15 minutes and simmer until vegetables are soft.
- Stir in fresh spinach and remove from heat.