VLD Slow Cooker Prime Rib Roast Veggie Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 197.0
- Total Fat: 7.1 g
- Cholesterol: 65.0 mg
- Sodium: 207.3 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.4 g
- Protein: 25.3 g
View full nutritional breakdown of VLD Slow Cooker Prime Rib Roast Veggie Soup calories by ingredient
Introduction
Used the leftover prime rib & bones to make this soup. Used the leftover prime rib & bones to make this soup.Number of Servings: 4
Ingredients
-
12 oz Beef - Prime Rib - Lean Only Eaten (by NEOSYFTE)
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1.5 cup mushroom, cremini (by GLAUCKENSTUCK)
.5 cup, chopped Onions, raw
1 strip (4" long) Celery, raw
Tips
I cooked the prime rib roast/bones & let cool overnight. In the morning I strained fat from broth , added veggies, & cooked a while longer.
Directions
Put prime rib & bones that were removed prior to slicing into slow cooker.
Put on low for 2 hours. Allow to cool & remove fat.
Add vegetables (as desired) & additional water/broth as needed.
Cook in slow cooker on low for 3-4 hours.
May serve over brown rice or farro.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
Put on low for 2 hours. Allow to cool & remove fat.
Add vegetables (as desired) & additional water/broth as needed.
Cook in slow cooker on low for 3-4 hours.
May serve over brown rice or farro.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
