Last Rib Vegetable Beef Soup
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
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.
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.