Leftover Prime Rib Soup

Name: Leftover Prime Rib Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Unsalted Butter (1 tablespoon butter); 2 tbsp Garlic (2 tablespoons minced garlic (divided)); 2 pieces Celery (2 ribs celery (thinly sliced)); 2 pieces Carrot (2 carrots (halved lengthwise and thinly sliced)); 1 piece Yellow Onion (1 large yellow onion (diced)); ½ tsp Dried Thyme (½ teaspoon dried thyme); ½ tsp Garlic Powder (½ teaspoon garlic powder); 2 pieces Yukon Gold Potato (2 medium Yukon gold potatoes (cut into bite-sized pieces)); 2 cup Egg Noodles (2 cups dried egg noodles); 8 oz White Button Mushrooms (8 ounces button or creamini mushrooms (sliced)); 1 cup Green Peas (1 cup frozen peas and carrots); 2 cup Standing Rib Roast (2 cups leftover prime rib (cut into bite-sized pieces)); 6 cup Beef Broth (6 cups beef broth); 1 tsp Table Salt (1 teaspoon salt); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce)

Leftover Prime Rib Soup - Main Course (American)

40 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 6 servings

Unsalted Butter1 tbsp · 1 tablespoon butter
Garlic2 tbsp · 2 tablespoons minced garlic (divided)
Celery2 pieces · 2 ribs celery (thinly sliced)
Carrot2 pieces · 2 carrots (halved lengthwise and thinly sliced)
Yellow Onion1 piece · 1 large yellow onion (diced)
Dried Thyme½ tsp · ½ teaspoon dried thyme
Garlic Powder½ tsp · ½ teaspoon garlic powder
Yukon Gold Potato2 pieces · 2 medium Yukon gold potatoes (cut into bite-sized pieces)
Egg Noodles2 cup · 2 cups dried egg noodles
White Button Mushrooms8 oz · 8 ounces button or creamini mushrooms (sliced)
Green Peas1 cup · 1 cup frozen peas and carrots
Standing Rib Roast2 cup · 2 cups leftover prime rib (cut into bite-sized pieces)
Beef Broth6 cup · 6 cups beef broth
Table Salt1 tsp · 1 teaspoon salt
Worcestershire Sauce1 tbsp · 1 tablespoon Worcestershire sauce

Make it mine in the app

Steps

1Soften sofrito
2In a large stock pot over medium heat, melt 1 tablespoon butter. Add 2 ribs thinly sliced celery, 2 halved and thinly sliced carrots, and 1 large diced yellow onion to the pot.
3Sauté the vegetables for 3 minutes, stirring occasionally, until softened. Add 1 tablespoon minced garlic and cook for another 30 seconds until fragrant.
4Add broth
5Add 6 cups beef broth, 8 ounces sliced mushrooms, 2 medium bite-sized Yukon gold potatoes, ½ teaspoon dried thyme, ½ teaspoon garlic powder, 1 teaspoon salt, and 1 tablespoon Worcestershire sauce. Stir to combine.
6Simmer
7Bring the broth to a boil over medium-high heat, then reduce heat slightly to maintain a gentle simmer (not a vigorous boil). Cook for 5 minutes.
8Add noodles
9Add 2 cups dried egg noodles to the pot and stir well to prevent clumping. Continue cooking for 8 minutes, stirring occasionally, until noodles are tender and potatoes are easily pierced with a fork. Reduce heat to low.
10Add beef and vegetables
11Add 1 cup frozen peas and carrots and 2 cups bite-sized leftover prime rib pieces. Stir gently and cook for 2 minutes, just until vegetables are heated through and prime rib is warmed.
12Season and serve
13Taste and adjust salt if needed. Ladle into bowls and serve immediately.