Prime Rib Soup
Leftover bones from a cooked prime rib give this soup wonderful flavor!
Servings: 4
Calories: 312kcal
Ingredients
- For the stock:
- meaty bones ribs from a fully cooked prime rib (I had 3 ribs)
- 4 large carrots peeled and cut into large pieces
- 1 medium yellow onion quartered
- 4 whole cremini mushrooms
- 3 cloves garlic unpeeled
- For the soup:
- 2 large stalks celery chopped
- 2 large carrots peeled and chopped
- 3 small/medium potatoes peeled and chopped
- prime rib meat pulled from bones and chopped fine
- 1 cup frozen peas
- salt and pepper to taste
- dash onion powder or garlic powder optional, taste soup before adding
Instructions
- For the stock:
- Put all stock ingredients in a large pot and cover with water, plus a few inches. Bring to a boil, reduce heat and cover. Simmer, covered for two hours, stirring occasionally. After two hours remove the lid and continue to simmer for one more hour.
- Strain the stock through a fine mesh colander into another large pot. Reserve meaty bones, discard vegetables. Pour the stock into small containers and refrigerate at least two hours, uncovered, or overnight, covered.
- Meanwhile, once the bones are cool enough to handle remove the meat and chop it fine.
- Skim the fat from the tops of the stock using a spoon. The stock can be frozen in freezer safe containers at this point.
- For the soup:
- Bring 8-10 cups of the stock to a boil in a large pot, add all of the vegetables except the peas, reduce the heat and simmer until the vegetables are tender. Taste the soup and adjust seasonings. Add the peas and chopped prime rib meat and cook for a few minutes more, or until peas are tender. Serve immediately.
Nutrition
Calories: 312kcal | Carbohydrates: 38g | Protein: 14g | Fat: 7g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 1231mg | Fiber: 9g | Sugar: 8g | Vitamin A: 15655IU | Vitamin C: 41.5mg | Calcium: 109mg | Iron: 6.1mg