Prime rib soup is an easy vegetable beef soup that uses leftover prime rib, making it perfect for lazy cooking after the holidays! This hearty soup features plenty of tasty veggies, and an optional bone broth that can be made with leftover prime rib roast bones (and it adds tons of flavor)!
To make a bone broth with leftover prime rib bones, place the bones in your stockpot and cover with water. Add in the roughly chopped veggies apple cider vinegar, and bay leaves.
4 prime rib roast bones, 2 medium carrots, 3 ribs celery, 1 small yellow onion, 3 cloves garlic, 1 tablespoon apple cider vinegar, 2 whole bay leaves
Boil bones and veggies ideally for 4-5 hours but a minimum of 30 minutes. If only doing 30 minutes beef flavor will not be as strong, so supplement by adding beef base by Better Than Bouillon or something similar.
Remove the bones and veggies from the broth with a slotted spoon and use this as the broth for your prime rib soup.
Prime Rib Soup
Cube leftover prime rib roast into bite-sized pieces. Heat olive oil in a large pot over medium heat. Once the oil is hot, add the onion and saute for about 2 minutes. Add the garlic, then continue to saute an additional 30 seconds.
1 ½ lbs prime rib roast, 1 tablespoon olive oil, ½ cup yellow onion, 1 teaspoon garlic
Once the garlic and onion are fragrant add the potatoes, carrots, and celery to the pot. Saute the veggies for 6-8 minutes, until starting to get tender.
2 cups russet potatoes, 3 medium carrots, 1 rib celery
Next, add the leftover prime rib, beef broth, tomatoes, Italian seasoning, salt, and pepper to the pot. Use your spatula to scrape all the brown bits from the bottom of the pan.
1 ½ lbs prime rib roast, 6 cups beef broth, 1 teaspoon Italian Seasoning, ½ teaspoon each, salt & pepper, 15 oz canned tomatoes
Bring to a boil, then reduce heat and simmer for 20 minutes. Add the green beans and simmer for 10 more minutes. *If you prefer your green beans softer, they may be added with the potatoes and other veggies.
1 cup green beans
Remove from heat when done and serve immediately.
Notes
If you'd like to add mixed frozen veggies, frozen green beans, or frozen corn, add them toward the end of the cooking time like you would the fresh green beans in the instructions.
Store in an airtight container and keep refrigerated, typically for up to 3-4 days. Your soup will store well, but should be used more immediately if your prime rib leftovers were already a couple of days old before using in this recipe.