Prime Rib and Barley Soup
Author: 
Recipe type: Main Course
Cuisine: American
Serves: 8
 
Weight Watchers Info: 4.5 PointsPlus per serving (if add 4 oz. extra beef) or 5 PointsPlus per serving (if add 8oz. extra beef)
Ingredients
  • 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
Instructions
  1. Put all ingredients except barley into a large pot (we use a ceramic cast iron pot)
  2. Bring to a boil
  3. Cover, reduce heat and cook over medium heat for 30 minutes
  4. Add barley and cook for another 30 minutes or until barley is tender
  5. Remove bones and meat from pot and let cool enough to handle
  6. Remove meat from bones and chop all meat into bite size pieces
  7. Return meat to pot
  8. Serve (we serve with rolls)
Notes
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/