Prime Rib Soup
This hearty and flavorful Prime Rib Soup is a perfect way to use leftover prime rib. It's rich with vegetables and seasonings, making it a comforting dish for any occasion.
Equipment
- 1 large stock pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound cooked prime rib, shredded or diced Use leftover prime rib.
- 4 cups beef broth
- 2 cups water
- 1 cup diced tomatoes canned or fresh.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- to taste salt
- to taste pepper
- 1 cup green beans, chopped
- 2 cups potatoes, diced
- 1 cup frozen corn optional.
- for garnish fresh parsley optional.
Instructions
- Heat the olive oil in a large stock pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots and celery to the pot and sauté for an additional 5 minutes, stirring occasionally.
- Incorporate the shredded or diced prime rib into the pot, mixing well.
- Pour in the beef broth and water, followed by the diced tomatoes.
- Season the mixture with thyme, rosemary, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Add the chopped green beans and diced potatoes. Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
- If using, add the frozen corn during the last 10 minutes of cooking.
- Taste and adjust seasoning, removing the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup is great for using up any leftover prime rib or roast beef.
Feel free to customize the vegetables based on your preference or what you have on hand.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for later use.