Prime Rib & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 342.4
  • Total Fat: 11.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 713.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 17.5 g

View full nutritional breakdown of Prime Rib & Vegetable Soup calories by ingredient
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Introduction

Good recipe for leftover prime rib bones & meat Good recipe for leftover prime rib bones & meat
Number of Servings: 10

Ingredients

    4 or 5 bones from a roasted Beef Rib roast,with some meat attached (plus any leftover meat from roast)
    3 quarts water
    2 stalk celery, diced
    1 large carrot, shredded
    28 oz. can diced tomatoes
    2 tsps. kosher salt
    2 tsps. black pepper
    1 tbsp. droed parsley
    1/2 cup pearled barley
    2 large potatoes, diced
    16 oz. bag frozen mixed vegetables
    16 oz. bad frozen white corn

Directions

Put all ingredients, through parsley, in a large pot. Cook over medium heat for 1/2 hr. Add barley and cook for another 1/2 hr. Remove bones from pot and cool. Remove meat from bones and cut into pieces. Return meat to pot and then add potato and mixed vegetables. Cook 1/2 hr until potatoes are cooked.

Number of Servings: 10

Recipe submitted by SparkPeople user LIVEYR.

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