Prime Rib Soup
Transform your holiday leftovers into a comforting and hearty dish with this Prime Rib Soup recipe. Loaded with tender chunks of cooked prime rib, this soup boasts an aromatic blend of sautéed onions, carrots, celery, and garlic, perfectly balanced with russet potatoes and savory beef stock. Fresh thyme and a bay leaf infuse each spoonful with deep, flavorful warmth, while a sprinkle of parsley adds a fresh, vibrant garnish. Ready in just over an hour, this one-pot wonder is as easy as it is delicious—a perfect way to warm up on chilly days. Pair it with crusty bread for a complete meal that’s sure to satisfy! Keywords: prime rib soup, leftover prime rib recipe, hearty soup, beef soup recipe, easy one-pot meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked prime rib
- 2 tablespoons Olive oil
- 1 medium (chopped) Yellow onion
- 2 large (peeled and diced) Carrots
- 2 chopped Celery stalks
- 3 cloves (minced) Garlic
- 2 medium (peeled and diced) Russet potatoes
- 6 cups Beef stock
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, beef stock, bay leaf, and thyme to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are tender.
While the soup is simmering, dice the cooked prime rib into bite-sized pieces.
Once the potatoes are tender, add the diced prime rib to the pot. Stir well to combine.
Season the soup with salt and black pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
Remove the bay leaf from the soup before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or your favorite side.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 8531 mg | 371% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 24.2 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6189 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
