Harrigan's Prime Rib Soup

Warm up with the hearty and flavorful comfort of Harrigan's Prime Rib Soup, a delicious way to repurpose leftover prime rib into a soul-soothing meal. Infused with the rich essence of slow-simmered beef stock, tender vegetables, and fragrant herbs like thyme and bay leaf, this soup boasts layers of savory depth. Creamy russet potatoes and pops of sweet peas add texture and balance, while Worcestershire sauce and tomato paste enhance the umami-rich base. Perfect as a satisfying main course, this soup pairs beautifully with crusty bread or crackers, making it an ideal choice for chilly nights. With its combination of simple, wholesome ingredients and a simmering process that locks in flavor, Harrigan's Prime Rib Soup is as comforting as it is irresistible.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds Cooked prime rib (leftover pieces or bones)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 Celery stalks, diced
• 2 medium Carrots, diced
• 3 cloves Garlic, minced
• 1 large Russet potato, peeled and cubed
• 6 cups Beef stock
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Tomato paste
• 1 Bay leaf
• 3 Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the prime rib pieces and bones to the pot, and sear for 2-3 minutes to enhance their flavor.

Step 5

Stir in the beef stock, Worcestershire sauce, tomato paste, bay leaf, thyme sprigs, salt, and black pepper.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low and simmer for 60-90 minutes. Skim off any foam or fat that rises to the surface as needed.

Step 7

Add the cubed potato to the pot and cook for an additional 20-30 minutes, until the potato is tender.

Step 8

Once the soup is done simmering, remove the bay leaf and thyme sprigs. If using bones, carefully take them out and shred any remaining meat into the soup.

Step 9

Stir in the frozen peas and cook for 5 minutes to heat through.

Step 10

Taste and adjust seasonings as needed. Add more salt or pepper if desired.

Step 11

Ladle the soup into bowls and garnish with fresh parsley, if using. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(3144.7g)

Amount per serving	% Daily Value*
Calories	2889.1

Total Fat 183.5g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 598.7mg	0%
Sodium 8624.4mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 32.4g
Protein 204.3g	0%

Vitamin D 0IU	0%
Calcium 478.2mg	0%
Iron 28.9mg	0%
Potassium 6336.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 27.7%

Carbs: 16.4%