Leftover Prime Rib Soup

Bowl of prime rib soup with a gold spoon.

Got leftover prime rib? Turn it into the coziest bowl of soup! This hearty Prime Rib Soup Recipe is loaded with tender beef, creamy potatoes, and veggies in a rich, savory broth.

Course Dinner

Cuisine American

Keyword Leftover Prime Rib

Prep Time 15

Cook Time 1 45

Total Time 2

Servings Bowls

Calories 540kcal

Author Darcey Olson

Cost $30

Ingredients

2 tbsp olive or avocado oil, divided
8 oz mushrooms, sliced *Note 1
1-1½ lb leftover prime rib *Note 2
3 sticks carrots, cut into ⅛ inch slices
2 stalks celery, cut into ¼ inch slices
1 large onion, diced
3 tbsp flour
1 tbsp minced garlic
3½-4½ cups beef broth, low sodium *Note 3
2 tbsp tomato paste
½ tbsp A1 Sauce *Note 4
2 tsp worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 large potatoes, diced into ½ inch cubes
1 cup frozen peas
salt and black pepper, to taste

Instructions

Add 1 tbsp oil to a large stock pot or dutch oven and pre-heat over medium high heat. Add mushrooms and saute for 5 minutes until browned. Remove from the pot and set aside.
Turn the heat to high and add 1 tbsp oil. Pat dry the beef and lightly sprinkle with pepper. Once hot, add the beef to the pot in 2 batches. Brown each side for 45 seconds. Add more oil in between, if needed. Remove from the pot and set aside.
Add a little bit more oil, if the pot is dry. Add the onion and cook for 2 minutes, stirring frequently.
Add the carrot and celery and cook for 3-4 minutes, stirring frequently. Add the garlic and flour for the last 30 seconds of cook time.
Slowly pour 3½ cups of beef broth into the pot while constantly stirring. If the broth doesn't cover the meat, add more broth (will vary on the pot you use).
Add tomato paste, thyme, rosemary, Worcestershire sauce and A1 Sauce and stir well. Stir in browned beef and bay leaves. Cover and turn the heat down to medium-low so it's gently simmering. Simmer for 60-75 minutes, or until the beef is tender.
Add the potatoes and peas and simmer, uncovered, for 20 minutes. Add the cooked mushrooms for the last 2-3 minutes of cook time.
Taste and season with salt and pepper, to taste. Serve!

Notes

Note 1 - To cut down on prep time, skip browning the mushrooms separately and add them with the carrots/celery instead.

Note 2 - Any leftover beef roast will work in place of leftover prime rib. If you like a meat-heavy soup add 1.5 lbs. If you prefer less meat and more veggies, add 1 lbs of meat.

Note 3 - The total amount of broth needed depends on the size of the pot you use. Start with 3.5 cups and if the beef isn't covered in broth, add more. If you don't use low sodium broth, do not add more salt until the soup is done and you have the opportunity to taste it first.

Note 4 - I highly recommend adding it, but don't go buy a new bottle if you don't have one on hand. I've tested it both ways and both are delicious.

Nutrition