Prime Rib Soup

Name: Prime Rib Soup
Ingredients: 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

16 ingredients

8 steps

Ingredients

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

Directions

1

In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
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

For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
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

Meanwhile, remove any meat from bones and set aside.
6

When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
7

Stir in prime rib and add salt and freshly ground pepper.
8

Serve with a crusty French bread or warm dinner rolls.