Warm your soul with a bowl of Leftover Prime Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust cherry wine beef broth. Simple yet tastes like you spent hours slowly simmering it on the stove. Serves 8+

Leftover Prime Rib and Barley Soup

Got leftover prime rib? Make Leftover Prime Rib and Barley Soup!

As well prime number rib breakfast hash, soup is the best way to use up leftover prime rib. Although I will say, prime rib sandwiches aren't also shabby either. But after the craziness of the holidays are over, who doesn't love the idea of a soup that basically cooks itself?

Leftover Prime Rib and Barley Soup

In this jewel, tender vegetables, prime rib and barley swim in a robust tomato, ruddy wine beefiness broth. It'southward warm, comforting and made for dipping crusty staff of life into.

Leftover Prime Rib and Barley Soup ingredients.

To Brand This Leftover Prime Rib and Barley Soup Y'all Volition Demand:

  • olive oil
  • yellow onin
  • leek
  • cremini mushrooms
  • carrot
  • celery
  • garlic
  • lycopersicon esculentum paste
  • red wine
  • low-sodium beefiness broth
  • fresh thyme
  • rosemary
  • bay leaves
  • quick cooking barley
  • leftover prime rib

diced carrot onion, leek, celery and garlic on a white plate.

Kickoff past prepping the veggies. You will need 2 cups diced carrot, ane cup sliced celery, 1 diced yellowish onion, 1 (rinsed and diced) leek, and ii minced cloves of garlic.

quartered mushrooms in a bowl.

You volition also need 8 ounces cremini (likewise known equally infant bella) mushrooms, cleaned and so quartered.

olive oil drizzled in a metal pot.

To a large pot or dutch oven, add two tablespoons olive oil.

diced vegetables added to the pot.

Next add together in the onion, leek, mushrooms carrots, celery and garlic with a compression of kosher salt.

sauteed vegetables in the pot.

Stir, cover and sauté until tender. Stirring occasionally, about 10 to 12 minutes.

tomato paste in with the sauteed vegetables.

Measure and add in the tomato paste, stir and cook 1 minute.

pouring cabernet sauvignon into the pot.

wine reduced in with the vegetables.

Pour in the wine, stir and simmer until reduced past half. For this recipe I utilise a Cabernet Sauvignon, and one that I like to drink. If you're wondering if the wine in this soup is prominent, I personally don't call back so. However, if you are avoiding booze, substitute with an additional cup of beefiness broth.

pouring in beef broth.

So pour in the broth and 2 cups water. Embrace and bring to a gentle boil over medium-loftier rut.

bay leaf and herb bundle added to the soup.

Tie upward 2 sprigs of both fresh thyme and rosemary with kitchen string and add information technology along with 2 bay leaves.

quick cooking barley.

Reduce the rut to medium-depression and cascade in the quick cooking barley. Stir and simmer for 10 to 12 minutes.

add prime rib to soup.

Add together 1 pound leftover prime number rib and heat over depression for 20 minutes.

remove herb bundle and bay leaves.

Once simmered, remove herb bundle and bay leaves and discard.

heat the Leftover Prime Rib and Barley Soup thoroughly.

Flavour with kosher common salt and freshly footing black pepper to taste.

Leftover Prime Rib and Barley Soup

Serve sprinkle with fresh thyme or minced parsley with hunk of crusty bread on the side.

Leftover Prime Rib and Barley Soup

Rustic and hearty and SO uncomplicated.

And exactly what one needs afterwards the hustle and bustle of the holidays.

Leftover Prime Rib and Barley Soup

Enjoy! And if you give this Leftover Prime number Rib and Barley Soup recipe a attempt, let me know! Snap a photo and tag me on twitter or instagram!

Leftover Prime Rib and Barley Soup

Yield: viii

Leftover Prime Rib Barley Soup

Warm your soul with a bowl of Leftover Prime number Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust red wine beefiness broth. Simple nevertheless tastes like you lot spent hours slowly simmering it on the stove.

Prep Time: 15 mins

Cook Time: 50 mins

Full Time: 1 hour 5 mins

  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, cleaned and quartered
  • 2 cups carrot, diced (about 2 medium)
  • 1 loving cup celery, sliced
  • ane xanthous onion, diced
  • ane leek, rinsed and diced
  • 2 cloves garlic, minced
  • kosher salt, to taste
  • 2 tablespoons tomato paste
  • 1 cup cabernet sauvignon, see notes
  • eight cups depression-sodium beef broth
  • two cups h2o
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 3/4 cup quick cooking barley
  • 1 pound leftover prime rib, cutting into bite-sized pieces
  • freshly basis black pepper, to gustatory modality

  • Add olive oil to a large soup pot. Heat over medium and add in the mushroom, carrot, celery, onion, leek and garlic with a couple small pinches of kosher table salt. Stir, embrace and sauté until tender. Stirring ocassionally, nigh 10 to 12 minutes.

  • Stir in tomatoe paste and cook 1 minute. Pour in the wine, stir and simmer until reduced by half.

  • Tie up the thyme and rosemary with kitchen cord.

  • Next, pour in the broth and 2 cups water. Cover and bring to a gentle eddy over medium-high rut.

  • Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for x to 12 minutes.

  • Add in the prime rib and estrus over depression for 20 minutes.

  • Remove the herb package and bay leaves. Flavor with kosher common salt (for me it's 2 teaspoons) and basis blackness pepper to gustatory modality.

If you are avoiding booze, substitute with an additional loving cup of beef broth

Serving: ane generous loving cup , Calories: 314 kcal , Carbohydrates: xiv thou , Protein: 17 g , Fat: 19 one thousand , Saturated Fat: 7 thousand , Polyunsaturated Fat: 10 thousand , Cholesterol: 47 mg , Sodium: 643 mg , Fiber: iii grand , Sugar: four k

Course: Soups, Stews & Chilis

Cuisine: American