Transform your leftover prime rib into a comforting and delicious meal with this slow cooker leftover prime rib soup recipe. This hearty soup is perfect for using up those holiday leftovers and will warm you up on chilly days. With tender meat, vegetables, and a rich, savory broth, this soup is a crowd-pleaser that's easy to make and perfect for meal prepping.
Ingredients
- 2 lbs leftover prime rib, sliced or shredded
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup frozen peas
- 8 cups beef broth
- 1 cup red wine (optional, but adds depth of flavor)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
Start by preparing your vegetables. Dice the onion, carrots, and celery, and mince the garlic. If your prime rib is still in large slices, shred or slice it into bite-sized pieces.
Slow Cooker
In your slow cooker, combine the leftover prime rib, diced vegetables, garlic, frozen peas, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the soup has developed a rich, flavorful broth.
Serving
Once done, taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.
Nutrition Information
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrate | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 cup | 350 | 15g | 6g | 80mg | 750mg | 12g | 2g | 4g | 30g |
Note: Nutrition information is approximate and can vary based on specific ingredients used and serving sizes.
Tips for Success
- For an even heartier soup, you can add potatoes or barley during the last 2 hours of cooking.
- To make this soup in the Instant Pot, combine all ingredients and cook on high pressure for 15 minutes, followed by a natural release.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
This leftover prime rib soup is a delicious and comforting way to repurpose your holiday leftovers. With its rich, savory broth and tender meat, it's a meal that's sure to please. Enjoy!
