Prime Rib Soup
This hearty Prime Rib Soup is a delicious way to utilize leftover prime rib, making a comforting and rich meal that’s perfect for cold days. Packed with vegetables and a flavorful broth, it serves as a satisfying main dish.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound leftover prime rib, cut into bite-sized pieces
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 medium potatoes, diced
- Salt and pepper to taste
- 2 cups fresh spinach (optional) If desired, add in the last 5 minutes of cooking.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions to the pot and sauté for 3-4 minutes until they start to soften.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables are tender.
- Add the pieces of prime rib to the pot and cook for 2-3 minutes, just to warm them.
- Pour in the beef broth and add the diced tomatoes (with their juice), thyme, rosemary, and bay leaves.
- Stir in the diced potatoes and bring the soup to a boil.
- Reduce the heat and let it simmer uncovered for about 30 minutes, or until the potatoes are tender.
- If desired, add the fresh spinach in the last 5 minutes of cooking, allowing it to wilt.
- Season the soup with salt and pepper to taste before serving.
Notes
You can replace or add any vegetables you prefer, such as green beans or peas.
This soup tastes even better the next day, so consider making a larger batch for leftovers.
Pair it with crusty bread for a complete meal.