Leftover Prime Rib Soup Recipe

Introduction

Transform your leftover prime rib into a comforting and hearty soup perfect for any day. This recipe brings together tender beef, fresh vegetables, and savory broth for a warm and satisfying meal.

Ingredients

• 1 tablespoon butter
• 2 tablespoons minced garlic (divided)
• 2 ribs celery (thinly sliced)
• 2 carrots (halved lengthwise and thinly sliced)
• 1 large yellow onion (diced)
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 medium Yukon gold potatoes (cut into bite-sized pieces)
• 2 cups dried egg noodles
• 8 ounces button or cremini mushrooms (sliced)
• 1 cup frozen peas and carrots
• 2 cups leftover prime rib (cut into bite-sized pieces)
• 6 cups beef broth
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce

Instructions

1. Step 1: In a large stock pot over medium heat, melt 1 tablespoon butter. Add the sliced celery, carrots, and diced onion. Sauté for about 3 minutes, stirring occasionally, until the vegetables soften.
2. Step 2: Stir in 1 tablespoon minced garlic and cook for an additional 30 seconds until fragrant.
3. Step 3: Add 6 cups of beef broth, sliced mushrooms, potatoes, dried thyme, garlic powder, salt, and Worcestershire sauce to the pot. Stir to combine all ingredients.
4. Step 4: Bring the broth to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 5 minutes to allow flavors to meld.
5. Step 5: Add the dried egg noodles, stirring well to prevent sticking. Continue cooking for about 8 minutes, stirring occasionally, until the noodles are tender and potatoes are easily pierced with a fork. Lower the heat to low.
6. Step 6: Stir in the frozen peas and carrots along with the bite-sized prime rib pieces. Cook gently for 2 minutes until the vegetables are heated through and the beef is warmed.
7. Step 7: Taste and adjust the salt if needed. Serve the soup hot in bowls and enjoy immediately.

Tips & Variations

• Use fresh herbs like parsley or rosemary for added aroma and flavor.
• Substitute egg noodles with other pasta shapes or even rice if preferred.
• For a richer soup, add a splash of heavy cream just before serving.
• If you don’t have leftover prime rib, thinly sliced cooked roast beef works well too.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen peas and carrots?

Yes, fresh peas and diced carrots can be used. Add them at the same stage when you would add the frozen vegetables to ensure they cook just until tender.

How do I prevent the noodles from becoming mushy if I plan to store leftovers?

Consider cooking the noodles separately and adding them to individual servings when reheating. This keeps the noodles from absorbing too much liquid and becoming overly soft during storage.

Leftover Prime Rib Soup Recipe

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4.6 from 152 reviews

A savory and hearty Leftover Prime Rib Soup recipe that transforms leftover prime rib into a comforting bowl of rich beef broth filled with tender vegetables, egg noodles, and flavorful seasonings. This easy stovetop soup is perfect for using up leftovers while enjoying a warm, satisfying meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon butter
• 2 tablespoons minced garlic (divided)
• 2 ribs celery, thinly sliced
• 2 carrots, halved lengthwise and thinly sliced
• 1 large yellow onion, diced
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce

Vegetables & Protein

• 2 medium Yukon gold potatoes, cut into bite-sized pieces
• 8 ounces button or cremini mushrooms, sliced
• 1 cup frozen peas and carrots
• 2 cups leftover prime rib, cut into bite-sized pieces

Others

• 6 cups beef broth
• 2 cups dried egg noodles

Instructions

1. Soften sofrito: In a large stock pot over medium heat, melt 1 tablespoon butter. Add the thinly sliced celery, halved and sliced carrots, and diced onion to the pot.
2. Sauté vegetables: Cook the vegetables for 3 minutes, stirring occasionally, until they begin to soften. Add 1 tablespoon minced garlic and sauté for an additional 30 seconds until fragrant.
3. Add broth and seasonings: Pour in 6 cups of beef broth. Add the sliced mushrooms, bite-sized potatoes, dried thyme, garlic powder, salt, and Worcestershire sauce. Stir well to combine all ingredients.
4. Simmer: Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a gentle simmer. Cook for 5 minutes to allow flavors to meld.
5. Add noodles: Stir in 2 cups dried egg noodles, mixing well to prevent clumping. Continue cooking for 8 minutes, stirring occasionally, until the noodles are tender and the potatoes can be easily pierced with a fork. Lower heat to low.
6. Add beef and vegetables: Add the frozen peas and carrots along with the bite-sized prime rib pieces. Stir gently and cook for 2 minutes until the vegetables are heated through and the prime rib is warmed.
7. Season and serve: Taste the soup and adjust salt if needed. Ladle the soup into bowls and serve immediately for a warm, satisfying meal.

Notes

• Use leftover prime rib for best flavor and texture; fresh beef is not recommended for this soup.
• If you prefer, substitute egg noodles with other pasta types like small shells or ditalini.
• Adjust the amount of Worcestershire sauce and salt to taste, especially considering the saltiness of your beef broth.
• The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For a thicker broth, you can mash a few potatoes into the soup while simmering.

Keywords: leftover prime rib soup, beef soup, comfort food, leftover recipe, hearty soup, egg noodle soup