We’ve always been fans of recreating hearty restaurant classics, and the Ponderosa Steakhouse Vegetable Soup stands out as a comforting favorite. Originating from the iconic steakhouse chain this soup combines fresh veggies with rich flavors that evoke nostalgic family dinners.
It’s the perfect easy recipe for busy weeknights and we’re excited to share our take on it. With simple ingredients you’ll whip up a bowl that rivals the original in no time.
Ingredients
To bring our take on the Ponderosa Steakhouse Vegetable Soup to life, we gather these fresh and hearty ingredients that capture the soup’s comforting aroma and robust flavors. We’ve organized them in the order they’re typically used during preparation for seamless cooking.
For the Base
- 2 quarts beef broth: The foundational liquid that infuses the soup with a rich, savory depth reminiscent of the original Ponderosa recipe.
- 1 large onion, diced: Provides a sweet, caramelized base when sautéed to build layers of flavor.
Aromatics and Vegetables
- 2 cloves garlic, minced: Adds a pungent, aromatic punch that enhances the soup’s overall warmth.
- 3 medium carrots, sliced: Contributes a slight crunch and natural sweetness for a vibrant, colorful mix.
- 2 celery stalks, chopped: Offers a fresh, herbaceous note that complements the soup’s hearty profile.
- 2 medium potatoes, cubed: Brings a starchy, satisfying texture that thickens the broth as it cooks.
- 1 can (14.5 ounces) diced tomatoes: Introduces tangy acidity and a burst of juiciness to balance the vegetables.
- 1 cup green beans, trimmed and cut: Adds a crisp, green element that retains its snap even after simmering.
- 1 cup corn kernels: Delivers a sweet, kernel-pop of flavor for an authentic, garden-fresh feel.
- 1 cup frozen peas: Provides a tender, sweet finish that brightens the soup’s earthy tones.
Seasonings
- 1 bay leaf: Imparts a subtle, herbal essence that elevates the soup without overpowering it.
- Salt and pepper to taste: Essential for fine-tuning the seasoning to achieve that signature Ponderosa balance.
This selection ensures our Ponderosa Steakhouse Vegetable Soup recipe remains simple, nutritious, and packed with the vegetables’ natural goodness.
Tools and Equipment
To seamlessly prepare our hearty Ponderosa Steakhouse Vegetable Soup using the fresh ingredients we’ve outlined, we rely on a few essential tools and equipment. These items ensure efficient chopping, cooking, and serving, allowing us to achieve that comforting, restaurant-quality flavor with minimal effort.
Here’s a curated list of the key tools you’ll need, organized by their primary function in the recipe:
- Large Stockpot or Dutch Oven: We recommend a 6- to 8-quart size for simmering the soup base and vegetables together. This heavy-bottomed pot distributes heat evenly, preventing scorching and helping develop rich, savory flavors.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a sturdy cutting board is crucial for dicing onions, carrots, and celery quickly and safely. This setup streamlines prep work, turning raw ingredients into perfectly sized pieces for even cooking.
- Measuring Cups and Spoons: Accurate measurements are key to balancing flavors in our soup. Use a set of dry measuring cups for ingredients like rice or pasta (if adding), and liquid measuring cups for broth, along with spoons for seasonings like salt and pepper.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the soup as it simmers, this tool won’t scratch your pot and helps incorporate ingredients without breaking down tender vegetables prematurely.
- Can Opener: If you’re using canned items like diced tomatoes or beans, a reliable manual or electric can opener ensures easy access without mess.
For quick reference, here’s a simple table comparing the essential tools by their typical usage and estimated cost range, based on standard kitchen essentials:
| Tool | Primary Usage | Estimated Cost Range (USD) |
|---|---|---|
| Large Stockpot or Dutch Oven | Simmering and cooking soup base | $20–$50 |
| Chef’s Knife and Cutting Board | Chopping vegetables | $10–$30 (knife) / $5–$15 (board) |
| Measuring Cups and Spoons | Precise measuring of ingredients | $5–$15 |
| Wooden Spoon or Silicone Spatula | Stirring and mixing | $2–$10 |
| Can Opener | Opening canned goods | $5–$15 |
With these tools in hand, we’re set to move forward confidently and create a soup that’s as effortless as it is delicious.
Instructions
We guide you through preparing our take on the Ponderosa Steakhouse Vegetable Soup with simple, step-by-step actions that ensure a hearty, flavorful result every time. Using the fresh ingredients and tools we’ve outlined, you’ll create a comforting soup that’s packed with vegetables and rich aromas.
Prep
Before we dive into cooking, let’s get all our ingredients ready for efficiency and safety in the kitchen. Start by washing and chopping the vegetables to achieve the perfect texture for our Ponderosa Steakhouse Vegetable Soup:
- Diced onion and garlic: Peel and finely chop 1 large onion and 3 garlic cloves to release their aromatic flavors.
- Carrots and celery: Wash 4 medium carrots and 4 celery stalks, then slice them into 1/2-inch pieces for a satisfying crunch.
- Potatoes: Scrub 2 medium potatoes and dice them into 1-inch cubes to ensure they cook evenly without turning mushy.
- Other vegetables: Drain and rinse 1 can (14.5 ounces) of diced tomatoes, and measure out 1 cup each of fresh or frozen green beans, corn, and peas for a vibrant mix.
Next, gather and measure your liquids and seasonings: Pour 6 cups of beef broth into a measuring cup, and set aside 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of pepper to enhance the soup’s robust taste.
Cook
Now that our ingredients are prepped, we move to the stovetop to build layers of flavor in our Ponderosa Steakhouse Vegetable Soup. This step brings out the earthy sweetness of the vegetables and the savory depth of the broth for a truly comforting dish.
- Heat the base: In a large stockpot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and garlic, stirring with a wooden spoon for 3-4 minutes until they turn golden and fragrant, filling your kitchen with an irresistible aroma.
- Add vegetables and liquids: Stir in the sliced carrots, celery, and diced potatoes, cooking for another 5 minutes to soften slightly. Pour in the beef broth, diced tomatoes with their juices, and add the green beans, corn, peas, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low for a gentle simmer.
- Simmer to perfection: Cover the pot and let the soup simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender yet retain a slight bite. The broth will thicken slightly, creating a hearty texture that evokes the original Ponderosa Steakhouse Vegetable Soup’s nostalgic appeal.
| Vegetable Type | Simmer Time (minutes) | Resulting Texture |
|---|---|---|
| Carrots & Celery | 20-25 | Tender with a slight crunch |
| Potatoes | 20-25 | Soft but not falling apart |
| Green Beans, Corn, Peas | 15-20 | Vibrant and fresh-tasting |
Make-Ahead Instructions
One of the beauties of our Ponderosa Steakhouse Vegetable Soup is its ability to improve with time, allowing flavors to meld and deepen for a more robust, comforting result. We often prepare this hearty soup in advance to simplify busy weeknights, ensuring a wholesome meal is just a quick reheat away. Below, we outline the key steps to make this soup ahead without compromising its fresh, vegetable-packed appeal.
Preparing Ingredients in Advance
To streamline your cooking process, start by prepping the ingredients a day or two before. This keeps everything organized and minimizes last-minute chopping.
- Wash and chop vegetables: Begin with onions, carrots, celery, and potatoes. Dice them into uniform pieces for even cooking, then store in airtight containers in the refrigerator. We find that pre-chopped veggies stay crisp for up to 2 days, preserving their natural crunch and color.
- Measure seasonings and broth: Combine salt, pepper, bay leaf, and any other herbs in a small bowl or sealed bag. Measure out the beef broth and set it aside in the fridge. This step ensures accuracy and saves time during assembly.
- Handle perishable items: For items like green beans, corn, and peas, rinse them thoroughly and store in separate containers to avoid sogginess.
Cooking the Soup Ahead
Once your ingredients are prepped, you can cook the entire soup up to 3 days in advance. Follow the step-by-step instructions from our previous section, but extend the simmering time slightly to enhance flavor integration.
- Sauté and simmer as directed: Heat the oil, sauté the onions and garlic, add the vegetables and broth, then simmer until tender. The aromas will intensify, creating a more savory depth that evokes the nostalgic warmth of the original Ponderosa Steakhouse Vegetable Soup.
- Cool completely: After cooking, let the soup cool to room temperature within 2 hours to prevent bacterial growth. This step is crucial for safe storage.
- Portion and store: Divide the soup into airtight containers or freezer-safe bags. Refrigerate for up to 3 days or freeze for up to 3 months. Freezing locks in the hearty texture and vibrant flavors, making it easy to enjoy a bowl of our soup on demand.
Storage and Reheating Tips
Proper storage maintains the soup’s nutritional value and taste, so we recommend these practices to keep it fresh and delicious.
- Refrigeration guidelines: Store in the fridge at or below 40°F (4°C) to retain the soup’s hearty vegetables and broth. Always label containers with the date.
- Freezing options: For longer storage, use freezer-safe containers and leave some headspace for expansion. A simple tip: Flash-freeze in individual portions for quick thawing, ensuring each serving retains its comforting, home-cooked essence.
- Reheating methods: Thaw frozen soup overnight in the refrigerator, then reheat on the stovetop over medium heat until bubbling, stirring occasionally to prevent sticking. In the microwave, heat in 1-minute intervals, stirring in between, until hot. Reheated soup often tastes even better, with flavors more pronounced and vegetables perfectly tender.
| Storage Method | Duration | Flavor Impact | Texture Notes |
|---|---|---|---|
| Refrigeration | Up to 3 days | Flavors meld slightly | Vegetables remain crisp |
| Freezing | Up to 3 months | Flavors intensify significantly | Slight softening upon thawing |
Conclusion
We’ve loved exploring this hearty Ponderosa Steakhouse Vegetable Soup recipe and sharing its timeless charm. It’s a straightforward way to add comfort to your table.
Whether you’re cooking for family or meal prepping it’s sure to delight with its fresh flavors and ease. Let’s make it a staple in our kitchens and enjoy the simple joys of homemade goodness.
Frequently Asked Questions
What is Ponderosa Steakhouse Vegetable Soup?
Ponderosa Steakhouse Vegetable Soup is a hearty, comforting dish known for its nostalgic appeal and simple ingredients. It’s a homemade version of the restaurant classic, featuring fresh vegetables like carrots, celery, potatoes, and tomatoes in a beef broth base, seasoned with basics like salt and pepper. This easy recipe makes it perfect for busy weeknights, offering a nutritious and flavorful meal that rivals the original.
What ingredients are needed for Ponderosa Steakhouse Vegetable Soup?
The main ingredients include beef broth as the base, diced onion, garlic, carrots, celery, potatoes, diced tomatoes, green beans, corn, peas, and seasonings like bay leaf, salt, and pepper. Fresh vegetables provide robust flavor and texture, making the soup nutritious and simple. All can be found at most grocery stores, ensuring an easy preparation with everyday items.
What tools are required to make this soup?
You’ll need a large stockpot or Dutch oven for simmering, a chef’s knife and cutting board for chopping vegetables, measuring cups and spoons for accurate portions, a wooden spoon or spatula for stirring, and a can opener for canned goods. These affordable tools, typically costing $5–$50 each, help prepare the soup efficiently and safely at home.
How do I prepare Ponderosa Steakhouse Vegetable Soup?
Start by washing and chopping vegetables like onions, garlic, carrots, and celery. Heat oil in a stockpot, sauté onions and garlic, then add remaining vegetables and beef broth. Simmer until tender—about 20-30 minutes for most veggies. Follow the step-by-step guide for perfect texture, resulting in a hearty soup that captures the original’s comforting essence.
Can I make Ponderosa Steakhouse Vegetable Soup ahead of time?
Yes, this soup improves as flavors meld, making it ideal for advance prep. Chop and measure ingredients a day or two ahead, or cook the full soup and let it cool. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove for best results, ensuring it stays fresh and delicious.
How should I store leftover Ponderosa Steakhouse Vegetable Soup?
Cool the soup completely before storing. Refrigerate in an airtight container for up to 4 days to maintain freshness. For longer storage, freeze in portions for up to 3 months using freezer-safe bags or containers. Thaw in the fridge overnight and reheat on the stovetop or microwave, stirring occasionally to preserve texture and flavor.
Is Ponderosa Steakhouse Vegetable Soup healthy?
Yes, it’s nutritious, packed with fresh vegetables like carrots, celery, and potatoes, which provide vitamins, fiber, and minerals. Using beef broth adds protein, while minimal seasonings keep it low in added sugars. This hearty soup is a balanced, wholesome option for a comforting meal, especially when made with fresh ingredients for maximum health benefits.