Prime Rib and Barley Soup
Recipe type: Main Course
Cuisine: American
Serves: 8
- 4 or 5 Bone beef rib roast
- 4-8 oz. Leftover prime rib or other beef
- 1.5 Quarts water
- 1.5 Quarts beef broth
- 1 Onion, chopped
- 4 Cups chopped carrots
- 1 14.5 oz. can diced tomatoes
- 1 Tsp salt
- 1 Tbsp black pepper
- 1 Tbsp dried parsley
- 4 Cups Yukon Gold potatoes, chopped into 1 inch cubes
- 1 Can green beans (or 1.5 cups chopped fresh green beans)
- 5 cloves garlic, chopped
- Red pepper flakes (optional to taste)
- ½ Cup pearl barley
- Put all ingredients except barley into a large pot (we use a ceramic cast iron pot)
- Bring to a boil
- Cover, reduce heat and cook over medium heat for 30 minutes
- Add barley and cook for another 30 minutes or until barley is tender
- Remove bones and meat from pot and let cool enough to handle
- Remove meat from bones and chop all meat into bite size pieces
- Return meat to pot
- Serve (we serve with rolls)
The original recipe states 6 servings, but we end up with more.
Recipe by The Taste Place at https://www.thetasteplace.com/primo-prime-rib-soup/
3.2.2499