Don't let that glorious prime rib go to waste! After the holiday feast or a special dinner, you're likely left with delicious leftover roast. Instead of just reheating slices, let's elevate those leftovers into a comforting and flavorful soup. This recipe transforms your prime rib scraps into a rich, satisfying, and surprisingly easy meal. It's perfect for a quick weeknight dinner or a cozy weekend lunch. Get ready to experience the magic of homemade cooking with this simple, yet incredibly delicious, recipe!
Ingredients:
- 2 cups leftover prime rib, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth (low sodium preferred)
- 1 cup red wine (optional, but adds depth of flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup chopped potatoes
- 1 cup chopped turnips (optional, adds sweetness)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your soup.
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Brown the Prime Rib: Add the cubed prime rib to the pot and cook for a few minutes, allowing the meat to brown slightly. This step adds depth of flavor and texture to the soup.
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Simmer the Soup: Pour in the beef broth and red wine (if using). Add the thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the vegetables are tender.
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Add Potatoes and Turnips: Add the chopped potatoes and turnips (if using) to the pot. Continue to simmer for another 15-20 minutes, or until the potatoes and turnips are cooked through. Taste and adjust seasoning with salt and pepper as needed.
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Serve and Enjoy: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. This hearty soup is perfect on its own, or you can serve it with crusty bread for dipping.
Cooking Tips for the Best Prime Rib Leftover Soup:
- Bone-in is Best: If you have any bone-in scraps of prime rib, include them in the soup for extra flavor! Just remove them before serving.
- Don't Overcook the Meat: Since the prime rib is already cooked, you only need to gently reheat it in the soup. Overcooking will make it tough.
- Adjust the Vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, parsnips, or green beans. Adapt this easy recipe to your own taste!
- Make it Creamy: For a creamier soup, stir in a splash of heavy cream or crème fraîche before serving.
Variations:
- Spicy Prime Rib Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Hearty Prime Rib and Barley Soup: Add 1/2 cup of pearl barley along with the potatoes for a heartier and more filling soup.
- French Onion Prime Rib Soup: Caramelize the onions before adding them to the pot for a richer, sweeter flavor.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and portion sizes. However, this soup is generally considered a healthy meal, offering protein from the prime rib and plenty of vegetables. For a more precise nutritional breakdown, use an online nutritional calculator with your specific ingredient quantities.
This delicious prime rib leftover soup is a fantastic way to minimize food waste and create a satisfying meal. It’s a perfect example of how simple, homemade cooking can result in incredibly delicious and healthy dishes. Enjoy!