Ponderosa Steakhouse Vegetable Soup has long been a favorite comfort dish for many. Known for its hearty blend of fresh vegetables and savory broth this soup offers a perfect balance of flavors that warms you from the inside out. Whether you’re craving a light starter or a satisfying meal this recipe brings the classic steakhouse experience right to your kitchen.
We love how simple ingredients come together to create something so delicious and wholesome. This vegetable soup is not only packed with nutrients but also incredibly easy to make. By following our step-by-step guide you’ll enjoy a rich and flavorful bowl that tastes just like the original Ponderosa favorite. Let’s dive into making this timeless soup that’s sure to become a staple in your meal rotation.
Ingredients
To recreate the classic Ponderosa Steakhouse Vegetable Soup, we use a harmonious combination of fresh vegetables, robust broth, and flavorful seasonings. Each ingredient plays a crucial role in delivering the soup’s comforting taste and wholesome nutrition.
Vegetables
Our vegetable selection captures the vibrant, hearty essence of this steakhouse favorite:
- Carrots — 2 medium, peeled and diced
- Celery — 2 stalks, finely chopped
- Potatoes — 2 medium, peeled and cubed
- Green beans — 1 cup, trimmed and cut into 1-inch pieces
- Corn kernels — 1 cup, fresh or frozen
- Tomatoes — 2 medium, diced (or 1 cup canned diced tomatoes)
- Onions — 1 medium, finely chopped
- Peas — 1/2 cup, fresh or frozen
Broth and Liquids
The rich broth serves as the flavorful foundation of our soup, melding the fresh vegetable flavors into a savory liquid base:
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef broth | 6 cups | Homemade or low-sodium store-bought |
| Water | 2 cups | Adjust for desired thickness |
| Tomato juice (optional) | 1 cup | Adds tangy depth |
Seasonings and Spices
Seasonings elevate the natural flavors and give the soup its signature hearty aroma:
- Salt — 1 tsp, adjust to taste
- Black pepper — 1/2 tsp, freshly ground
- Bay leaf — 1 whole
- Garlic — 2 cloves, minced
- Dried thyme — 1/2 tsp
- Dried parsley — 1 tsp
- Worcestershire sauce — 1 tbsp (adds umami depth)
Optional Add-ins
For personal touches or variations, consider these additions that complement the Ponderosa Steakhouse Vegetable Soup perfectly:
- Cooked ground beef — 1 cup, browned and drained
- Barley or small pasta — 1/2 cup, for extra heartiness
- Red bell peppers — 1/2 cup, diced for sweetness and color
- Spinach or kale — 1 cup, chopped, added near end of cooking
Incorporating these ingredients thoughtfully gives us the authentic, rich flavor profile that makes this vegetable soup a timeless steakhouse classic.
Equipment Needed
To perfectly recreate the Ponderosa Steakhouse Vegetable Soup, having the right equipment is essential. This ensures each step is efficient and the soup’s flavors develop beautifully.
Essential Equipment List
- Large stockpot or Dutch oven: This is crucial for simmering the soup evenly and allowing all the ingredients to meld.
- Cutting board: For safely chopping fresh vegetables with precision.
- Sharp chef’s knife: Helps us efficiently chop vegetables like carrots, celery, and onions.
- Wooden spoon or heat-resistant spatula: Ideal for stirring the soup without scratching your pot.
- Measuring cups and spoons: For precise measurement of broth, seasonings, and optional add-ins.
- Ladle: Makes serving the hot soup clean and easy.
- Colander or strainer: Useful for rinsing vegetables such as peas, green beans, and corn before adding them into the soup.
- Peeler: For peeling potatoes and carrots quickly.
| Equipment | Purpose |
|---|---|
| Large stockpot/Dutch oven | For cooking and simmering the soup |
| Cutting board | To chop vegetables safely and precisely |
| Chef’s knife | For efficient and clean vegetable cuts |
| Wooden spoon | Stirring without damaging cookware |
| Measuring cups/spoons | Accurate measurement of liquids and spices |
| Ladle | Serving soup in portions |
| Colander | Washing and draining vegetables |
| Peeler | Removing skin from potatoes and carrots |
Tips on Equipment Use
- Always use a heavy-bottomed pot like a Dutch oven to distribute heat evenly. This prevents scorching and enhances the overall flavor.
- Keep your knife sharp for faster and safer vegetable prep.
- Use a wooden spoon rather than metal spoons to avoid damaging your cookware’s surface.
- Measuring ingredients carefully with standardized cups and spoons guarantees the authentic taste of the Ponderosa Steakhouse Vegetable Soup every time.
This carefully selected equipment lineup lets us focus on cooking without interruptions and brings the authentic steakhouse soup experience straight into our kitchens.
Prep Work
Before we start cooking our Ponderosa Steakhouse Vegetable Soup, it’s essential to prepare the ingredients carefully. Proper washing, chopping, and broth preparation set the foundation for building flavors that define this classic soup.
Washing and Chopping Vegetables
Thoroughly cleaning and uniformly chopping the vegetables ensures consistency in texture and cooking time. Follow these precise steps:
- Wash all fresh vegetables under cold running water to remove dirt and impurities.
- Use a colander to drain vegetables well and pat dry with a clean kitchen towel.
- Prepare ingredients in the following order for efficiency:
| Vegetable | Prep Details | Size for Soup |
|---|---|---|
| Carrots | Peel, rinse | ¼ inch thick slices |
| Celery | Rinse, trim ends | ¼ inch thick slices |
| Potatoes | Peel, rinse | ½ inch cubes |
| Green Beans | Wash, trim ends | 1 to 1.5 inch segments |
| Corn (fresh or frozen) | Rinse if fresh | Kernels off cob or ½ cup frozen |
| Tomatoes | Rinse, core | Diced into ¾ inch pieces |
| Onions | Peel, rinse | Finely chopped |
| Peas (fresh or frozen) | Rinse if fresh | ½ cup |
- Use a sharp chef’s knife and a sturdy cutting board for clean cuts that cook evenly.
- Keep pieces uniform to prevent uneven cooking and ensure a harmonious blend of textures in the soup.
Preparing Broth or Stock
The broth forms the heart of our Ponderosa Steakhouse Vegetable Soup. Here’s how to prepare it for maximum flavor infusion:
- Use high-quality beef broth for that rich savory backbone familiar to Ponderosa’s signature soup.
- Optionally, combine broth with filtered water to adjust the intensity without diluting flavor.
- For an authentic taste, add tomato juice or crushed tomatoes to the broth for a subtle tang.
- Prepare seasoning additions like bay leaf, garlic cloves, thyme sprigs, and parsley stems in a small sachet or fine mesh bag for easy removal.
- Warm the broth mixture gently in a large heavy-bottomed stockpot or Dutch oven before adding vegetables.
| Broth Ingredients | Quantity | Purpose |
|---|---|---|
| Beef broth | 6 cups | Core flavor base |
| Water | 2 cups | Dilution for balanced broth |
| Tomato juice (optional) | 1 cup | Adds tanginess and depth |
| Bay leaf | 1 large leaf | Herbal aroma |
| Garlic cloves (smashed) | 2 cloves | Adds pungent flavor |
| Fresh thyme | 2 sprigs | Earthy herbal notes |
| Fresh parsley (stems) | 1 sprig | Freshness and subtle taste |
By completing these prep steps meticulously, we ensure our soup has that classic Ponderosa Steakhouse vegetable soup flavor with balanced textures and aromas that will truly impress.
Cooking Directions
Let’s dive into the step-by-step process of making the Ponderosa Steakhouse Vegetable Soup, ensuring each stage builds the rich and comforting flavors this classic is known for.
Sautéing Vegetables
First, we begin by gently sautéing the onions, celery, and carrots. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Once shimmering, add:
- 1 large onion, diced
- 2 celery stalks, chopped
- 2 large carrots, sliced
Sauté these vegetables for 5-7 minutes until they become tender and aromatic. Stir frequently with a wooden spoon to prevent sticking. This step unlocks the aromatic base vital to the soup’s depth of flavor.
Adding Broth and Seasonings
Next, we add the foundations of our broth. Pour in the following liquids:
| Ingredient | Quantity |
|---|---|
| Beef broth | 6 cups |
| Water | 2 cups |
| Tomato juice (optional) | 1 cup |
Following that, season the soup with:
- 1 bay leaf
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon chopped fresh parsley or ½ teaspoon dried parsley
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper to taste
We stir well to combine, allowing the spices and herbs to infuse the broth, creating the hallmark savory essence of the Ponderosa Steakhouse vegetable soup.
Simmering the Soup
Bring the mixture to a boil over high heat, then immediately reduce to low heat to maintain a gentle simmer. Add the remaining vegetables to the pot:
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 cup diced tomatoes
- ½ cup peas
Cover partially and simmer gently for 30-40 minutes, stirring occasionally. The vegetables will tenderize perfectly while the flavors meld into a rich and hearty broth.
Final Taste Adjustments
After simmering, remove the bay leaf and taste the soup carefully. This is the moment to make final seasoning tweaks. Add more:
- Salt or pepper for balance
- Worcestershire sauce for deeper umami
- Fresh chopped parsley for brightness
If desired, incorporate optional add-ins such as cooked ground beef or barley now, stirring to combine. Let the soup rest covered for 5 minutes off the heat before serving to allow flavors to fully harmonize.
Serving Suggestions
To elevate our Ponderosa Steakhouse Vegetable Soup experience, we recommend pairing it with complementary dishes and garnishes that enhance both flavor and presentation. Here are some tried-and-true serving suggestions to make each bowl a memorable one.
Garnishes to Elevate Flavor
- Fresh Parsley or Thyme: Sprinkle finely chopped fresh herbs just before serving for a burst of color and fresh aroma.
- Grated Parmesan Cheese: Add a light dusting to provide a subtle salty richness that melts gently into the warm broth.
- Cracked Black Pepper: A quick grind adds a sharp, earthy note enhancing the soup’s layered savory profile.
- A Drizzle of Olive Oil: High-quality extra virgin olive oil adds richness and a silky finish.
Ideal Side Dishes
Pairing the soup with these sides keeps the meal balanced and satisfying:
| Side Dish | Why It Works |
|---|---|
| Warm Rustic Bread | Perfect for dipping and soaking up the rich broth |
| Garlic Breadsticks | Adds a flavor-packed crunch complementing the vegetables |
| Mixed Green Salad | Light and refreshing to balance the heartiness |
| Cornbread Muffins | Offers a sweet contrast to the savory soup |
Beverage Pairings
Complement the comforting nature of the soup with these beverages:
- Light Red Wine such as Pinot Noir or Merlot gently pairs with the beef broth base.
- Iced Tea with lemon offers a refreshing contrast.
- Sparkling Water cleanses the palate between savory spoonfuls.
Serving Temperature and Portions
We recommend serving the soup piping hot to best enjoy its robust flavors and warm, comforting texture. For portioning:
| Serving Size | Amount per Person |
|---|---|
| Starter | 1 cup (240 ml) |
| Main Course | 2 cups (480 ml) |
Serving the soup as a main course* with a side ensures a wholesome meal, perfect for cozy dinners or family gatherings.*
Presentation Tips
- Ladle the soup into pre-warmed bowls to maintain heat longer.
- Garnish after ladling for a visually appealing and appetizing presentation.
- Use a wide-rimmed bowl to showcase the colorful array of vegetables that define the classic Ponderosa Steakhouse Vegetable Soup.
With these Serving Suggestions, each bowl becomes not just a meal but an inviting experience that brings the steakhouse right into our home kitchens.
Make-Ahead and Storage Tips
To keep our Ponderosa Steakhouse Vegetable Soup fresh and flavorful, planning ahead is essential. Here are our trusted step-by-step guidelines for preparing, storing, and reheating this classic soup.
Make-Ahead Preparation
- Cook the soup completely following the recipe instructions, allowing all the vegetables to become tender and the flavors to meld.
- Let the soup cool to room temperature before storing. This prevents condensation which can dilute the soup.
- Divide the soup into portion-sized airtight containers to speed up cooling and simplify reheating.
Storage Guidelines
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 4 days | Store in airtight containers. Reheat only the amount you will consume to maintain quality. |
| Freezer | Up to 3 months | Use freezer-safe containers or heavy-duty freezer bags. Leave 1-inch headspace to expand. |
| Thawing | Overnight in fridge | Avoid thawing at room temperature to keep bacteria growth at bay. |
Reheating Instructions
- For stovetop: Place soup in a pot over medium heat. Stir occasionally and heat until simmering, about 7-10 minutes.
- For microwave: Heat in a microwave-safe bowl covered loosely. Stir every 2 minutes for even warming. Total time about 4-6 minutes depending on quantity.
Additional Tips for Maintaining Quality
- Avoid reheating multiple times as this impacts texture and taste.
- If the soup thickens after refrigeration or freezing, add a splash of beef broth or water to restore consistency.
- Store fresh herbs separately and add just before serving to preserve their vibrant flavor and aroma.
- Label your containers with the date prepared for easy tracking.
By following these easy make-ahead and storage tips, we ensure every bowl of Ponderosa Steakhouse Vegetable Soup tastes just as rich and comforting as the first serving.
Conclusion
Making the Ponderosa Steakhouse Vegetable Soup at home brings a comforting and flavorful meal to our table with ease. Its fresh ingredients and rich broth create a satisfying dish that’s both nutritious and versatile.
With the right prep, cooking techniques, and storage tips, we can enjoy this classic soup anytime, whether for a quick lunch or a cozy dinner. It’s a recipe that fits perfectly into our meal rotation and invites us to savor every hearty spoonful.
Frequently Asked Questions
What are the main vegetables used in Ponderosa Steakhouse Vegetable Soup?
The soup features carrots, celery, potatoes, green beans, corn, tomatoes, onions, and peas, creating a fresh and hearty vegetable mix.
What type of broth is recommended for this soup?
Beef broth is recommended for a rich, savory flavor, with water and optional tomato juice to enhance the depth of taste.
Can I add meat or grains to the soup?
Yes, optional add-ins like cooked ground beef and barley can be included to personalize and enrich the soup.
What equipment do I need to prepare the soup?
Essential tools include a large stockpot or Dutch oven, cutting board, sharp knife, wooden spoon, measuring cups and spoons, ladle, colander, and peeler.
How long should I simmer the soup?
After adding all vegetables, simmer the soup for 30-40 minutes to develop flavors and soften the vegetables.
What are some simple serving suggestions?
Serve with fresh herbs, grated Parmesan, cracked black pepper, and sides like rustic bread, salad, or cornbread muffins.
How can I store leftover soup?
Cool soup to room temperature, store in airtight containers, refrigerate for up to 4 days or freeze for 2-3 months.
What’s the best way to reheat the soup?
Reheat gently on the stovetop over low heat or microwave in short intervals, stirring occasionally to preserve texture and flavor.
Is this soup healthy and nutritious?
Yes, it’s packed with fresh vegetables and lean broth, making it a wholesome, low-calorie, and nutrient-rich meal option.
Can I prepare the soup in advance?
Absolutely, the soup can be made ahead, stored properly, and reheated without losing its comforting flavor and texture.