Prep 15 mins
Cook 3 hrs
I found this recipe last year at www.foodiekitchen.com and my family loved it! A perfect way to use up the last of the prime rib from Thanksgiving. I am posting this because I lost it once and don't want to have to go through that again! I used beef stock instead of vegetable stock. I also skipped step 3, refrigerating overnight.
- oil, for sauteing, may use butter if you choose
- 1 large onion, chopped
- 3 large garlic cloves, chopped
- 1 cup dry red wine
- beef bone, from a rib roast
- 4 cups vegetable stock
- 4 cups water
- 3 carrots, sliced into 1/2-inch rounds
- 2 stalks celery, cut into 1/2-inch dice
- 2 medium potatoes, peeled and cut into 1/2-inch dice
- 1 tablespoon dried basil
- 2 (14 ounce) cans diced tomatoes, with thier juice
- 1⁄2 small cabbage, coarsely chopped
- 1 cup prime rib roast, leftovers, cut into 1/2-inch pieces (optional)
- salt, to taste
- fresh ground pepper, to taste
- In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
- Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
- For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
- Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
- Meanwhile, remove any meat from bones and set aside.
- When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
- Stir in prime rib and add salt and freshly ground pepper.
- Serve with a crusty French bread or warm dinner rolls.