Last Rib Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 4.8 g
  • Cholesterol: 24.4 mg
  • Sodium: 488.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 12.2 g

View full nutritional breakdown of Last Rib Vegetable Beef Soup calories by ingredient
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Introduction

I use the last leftover rib of a standing rib roast to make this soup, but any left-over beef roast or steak will work. Mushrooms and spinach are optional, I like to use dried chanterelles, but shitakes are more readily available. I use the last leftover rib of a standing rib roast to make this soup, but any left-over beef roast or steak will work. Mushrooms and spinach are optional, I like to use dried chanterelles, but shitakes are more readily available.
Number of Servings: 8

Ingredients

    2 med carrots chopped
    2 med celery stalks chopped
    1 sm-med onion chopped
    1.5 Tbs olive oil
    2 bay leaves
    black pepper to taste
    8-10oz left-over beef preferably something with a bone
    4 oz shitake mushrooms chopped
    1 32 oz box low sodium beef broth
    3 C water
    3 oz orzo
    1 10 oz box chopped frozen spinach

Directions

prep and chop veggies saute 5 min in oil
cut off most of the meat from the bone, chop in small chunks, should be about 2 C
add beef and bone into pot with broth and water and bay leaves simmer 15 minutes
add mushrooms, spinach and orzo and simmer 15 more minutes.


Number of Servings: 8

Recipe submitted by SparkPeople user CRITTERD.

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