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    You are in: Home / Recipes / Prime Rib Soup Recipe
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    Prime Rib Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Kerena's Note:

    I found this recipe last year at 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.

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    Serves: 10



    Units: US | Metric


    1. 1
      In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
    2. 2
      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.
    3. 3
      For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
    4. 4
      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.
    5. 5
      Meanwhile, remove any meat from bones and set aside.
    6. 6
      When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
    7. 7
      Stir in prime rib and add salt and freshly ground pepper.
    8. 8
      Serve with a crusty French bread or warm dinner rolls.

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    Nutritional Facts for Prime Rib Soup

    Serving Size: 1 (318 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 92.8
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 36.7 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 3.7 g
    Sugars 5.3 g
    Protein 2.5 g

    The following items or measurements are not included:

    vegetable stock

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