A Deliciously Tasty Prime Rib Soup Recipe

One of the best cuts of meat available is prime rib because it is rich in flavor and, when cooked appropriately, is very tender. You have most likely enjoyed this soup around the holidays after a large feast with many leftovers. Tender prime rib paired with delicious veggies and broth makes for a hearty prime rib soup recipe to enjoy the rest of the week so that you do not have to cook.

Benefits of Prime Rib Soup

Depending on what you have available, you can make this soup your own, adding in the veggies of your choice to give it the flavor impact that you want. It can be a filling dish when you add potatoes or a cup of rice to make it a complete meal.

One of the greatest things about this soup is it’s easy to make. Mixing less than ten ingredients takes a couple of hours, and you have dinner ready. If you are planning to meal prep with leftovers, this is a great option for daily lunches until you use all the leftovers and avoid wasting anything you buy.

Feel free to double the recipe so you can make more soup as needed or reduce it should you have fewer leftovers than the recipe calls for. This soup can be packed full of veggies that keep your immune system healthy during this season and

Gathering Your Ingredients

If you are planning to make this soup after a large holiday feast, then you most likely have everything you need at home. However, this is a great soup that can be enjoyed year-round and your market will have these items available if you have a craving and want to make some soup to remind you of your favorite time of the year.

  • One pound of sliced leftover prime rib
  • Three celery ribs, chopped
  • Two large carrots, chopped
  • One diced onion
  • Three garlic cloves or two tablespoons of minced garlic
  • Four diced Russet potatoes
  • Three cups of beef broth
  • Three cups of water
  • Two bay leaves
  • One teaspoon of Worcestershire sauce
  • Salt and pepper to taste
  • Olive Oil

These ingredients are readily available any time you need them for this soup. They are also easy to omit or add if you want.


If you are concerned about too much salt, opt for either low-sodium broth or use water in its place. You can always add a beef bullion cube if you have that instead. If you are trying to keep the soup low salary, feel free to omit the potatoes and add in other low-calorie veggies such as a can of stewed tomatoes or sliced cabbage. Fresh green beans are also a great option for this soup and can add a desired texture.

Prepare the Prime Rib

Before building the prime rib soup, ensure your prime rib is prepared. If you use leftover prime rib, ensure it is in bite-size slices and return it to the side. It will not need to be cooked the whole time.

If you plan to cook prime rib specifically for this soup, you must have it completely prepared after several hours of roasting and resting before starting it.

Begin Building Your Soup

Now that you have your ingredients together, it is time to start building the prime rib soup recipe.

1. Prepare Your Veggies

Any fresh veggies you have in your fridge or purchased from the market need to be washed first with cold water to remove any excess dirt and debris. Once they are cleaned, you want to begin dicing your onion and fresh garlic if you opt for it.

Once those are diced, peel your carrots and then start slicing them into even circles or cubes as you chop. You want them to cook evenly throughout the soup, so they are all done when you are ready to serve. Use the same method for the potatoes if you are also planning to use them.

Cut off the bottom of the celery stalk and the top with the leaves. This should leave three long stems that you can chop into even pieces. You don’t want them too small because you want the celery to hold its texture.

2. Veggie Saute

Once you have your veggies and meat ready, it is time to grab your large soup pot and turn your burner to medium heat. In your pot, add your olive oil and let it get warm. Toss in your onions and garlic first for a few minutes and let them cook down.

Add in your potatoes first, then the carrots, and finally the celery on top to start cooking them down. You want them to brown up and start the tenderizing process. You will need to keep stirring during this step so the veggies don’t stick to the bottom of the pan and get enough of a roasting flavor for about five minutes.

3. Bring it all Altogether

Once the veggies have slightly softened, it is time to bring in the rest of the ingredients. First, add the sliced prime rib and Worcestershire sauce, and tomatoes. Give it all a good mix, then toss in your two bay leaves with salt and pepper. Top it off with broth and water, and turn the burner to a medium-high temperature. The soup will warm up for six to eight minutes and develop a rolling boil.

4. Simmer and Serve

Once the soup reaches that desired rolling boil, it is time to turn it down to a simmer and cover the soup. Turn your timer to 20 minutes and leave it alone. This is a great time to clean up your kitchen and prepare your serving dishes.

Once the timer goes off, fish out your two bay leaves and toss them in the recycling. You can then ladle your soup into the bowls and serve. For those who want extra spice in their soup, you may want to have some hot sauce or red pepper flakes available to top off their soup.

Store Your Leftovers

One of the greatest things about this soup is that it is even better the next day. If you have any leftovers of this soup after serving, let the soup cool completely first. Keep what is left in a refrigerator-safe container and heat the leftovers as you want them over the next three days.

As you heat it, you may need to add more seasonings like salt and pepper to fit your taste. If the soup lacks too much liquid by the last day, throw in a cup of broth and enjoy.

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