By Diana #2 on March 30, 2007
Photo by Diana #2
Photo by Diana #2
"I've been making this for a while, but had never written anything down. Needless to say, it was always a little different, depending on which vegetables I ended up using. My DH would always say "That was good, can we have it again?" To which I would reply....No! His obvious response was.... "Why don't you ever write anything down?" Okay, so this time I did. This is a great recipe to use up any fresh or frozen vegetables. Needless to say, as long as you start with a good base, you are almost always guaranteed to be successful. This is quite filling, and wonderful served with Kittencal's Jalapeño Cheddar Cheese Bread. You really won't have room for much else. I hope you enjoy this as much as we do. Cooking time does not include refrigeration time."
Serving Size: 1 (298 g)
Servings Per Recipe: 6
"I love this recipe! I've made it several times now over the past 3 years since I found this recipe and it always turns out delicious. My family loves it! The only part of the recipe that I've skipped is chilling the broth to get rid of the fat. The only things I do different from the directions is I brown the bones on both sides and let them simmer for at least 2 1/2 hours. I like the caramelization I get on the meat and in the pot, which I think helps to enrich the broth, and the extra cooking time makes the meat so tender it falls off the bones! Easy and simple recipe with delicious results every time. Perfect for those chilly winter nights!"
"This is a great recipe, and can easily be adapted to whatever veggies you have left over after the meal. I think you could make it with other less costly cuts of beef when it isn't a special meal. Also, I varied the barley and used another grain blend from Tader Joes because I happened to have it...and it worked beautifully! Because I had roasted potatoes with thhe Prime Rib, I used the leftovers instead of other potatoes--delicious! So EASY!"
"I made this with leftover prime rib. WONDERFUL. I highly recommend. The only changes that I made was added sliced mushrooms and would probably not add noodles next time.
"I followed Diana's directions in making it so it could refrigerate and lighten the fat content. This is such a light tasting but filling soup. Oxymoron aside it really is delightful. For my veggies I used the carrots, taters, celery, green beans and 1/2 tomato chopped- all from the garden. I have some swiss chard which I will add to it before freezing the leftovers minus a bowl for my lunch tomorrow. Served this with Italian garlic bread and oh wow was it good together. I am so happy to have a container in the freezer for one of those "what to make for dinner" days when it is cold and blustery out there."
"Amazing soup! My only 'tweek' for my family would be to use 1/2 of the salt as I used a frozen vegetable medly specifically made for soup and it already had some salt in it."
"Excellent recipe! Have been making this for the past 2 years and the results are very positive. A very hearty soup and filling. Great taste and gets better the day after!"
"Lovely broth, lovely taste, and hearty enough to fill all aspects of your soul. A wonderful delish, even the dog was sitting with his nose on the counter wondering what that wonderful aroma was coming from. (Also, I had to not give him the bone - so I guess his nickers were in a knot) I followed this exactly, the real star of this soup is the broth. So smooth, it could of been compared to the smoothness on a lake once iced over. The additions of barley, potatoes, noodles, and mixed veggies, were terrific with this and was so welcomed. I made this the day prior and served the next day, when all the flavors had combined. Served with homemade hot rolls and the house was full of love! Thank you for a delicious taste sensation! Made for *January Soup Event* Diabetic Forum - January 2010"
"delish! maybe slightly salty due to evaporation/concentration of flavor. Will make again and again. Hubby said best soup ever...!"
"This soup was so tasty, I loved it. And the next day the soup is thicker and is more like a stew. It takes a little while to cook, but it's completely worth it!"
"This is a very tasty, rich soup. DH & I both loved it. I omitted the barley, but otherwise followed directions. Though I did add some cut up prime rib that was leftover and used leftover vegetables. I also served it with Kittencal's Jalapeno bread, I had half a loaf in the freezer. I have to say it was a little "time intensive", but very easy and great flavored. Thanks for posting, I won't lose this one! I still have 4 prime rib bones left in the freezer for the next time!"
"I made the broth early this morning, then refrigerated it and removed the fat which worked really well. I finished the soup off later this afternoon and even made my own noodles from recipe #3474. Tasted great, but I am betting it will be even better tomorrow. Thanks Diana!"