Description
This Leftover Prime Rib Soup (Without Bones) is a comforting blend of tender beef, fresh vegetables, and noodles. Perfect for a quick dinner or cozy gathering, it transforms holiday leftovers into a delicious meal.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 stalks celery, thinly sliced
- 2 carrots, halved and thinly sliced
- 1 yellow onion, diced
- 1 tablespoon fresh minced garlic
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 Yukon Gold potatoes, diced
- 2 cups dried egg noodles
- 1 cup fresh mushrooms, sliced
- 1 cup frozen peas and carrots
- 2 cups leftover prime rib, cut into bite-sized pieces
- 1 tablespoon Worcestershire sauce
- Salt to taste
Instructions
- Melt butter in a large stock pot over medium heat.
- Add celery, carrots, and onion; sauté for 3 minutes until they soften.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and add mushrooms, potatoes, thyme, garlic powder, Worcestershire sauce, and salt; bring to a gentle boil and then simmer for 5 minutes.
- Add egg noodles and cook for 8 minutes until tender.
- Stir in frozen peas, carrots, and prime rib. Heat through for another 2 minutes.
- Taste and adjust seasoning before serving.
Notes
Store leftover soup in an airtight container for up to 4 days in the fridge.
Freezing the soup in portions allows for a quick meal later.
Add a splash of broth when reheating if the soup thickens.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg