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beef vegetable soup

Beef Vegetable Soup

Homemade soup made with leftover prime rib bones and lots of vegetables. Excellent flavoured broth made the day before for best results.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Lunch, Main Course, Soup
Cuisine American, Canadian
Servings 6
Calories 413 kcal

Ingredients
  

  • 2-3 leftover prime rib bones with some meat
  • 10 cups boiling water
  • 2 bay leaves
  • 1 carton beef broth about 3½ cups
  • 1 onion
  • 2 stalks celery reserve some leaves from tops
  • 3 carrots
  • 1 Tbsp worcestershire sauce
  • 2 medium potatoes
  • 1 cup green beans
  • ½ cup frozen peas
  • salt and pepper to taste

Instructions
 

  • Sear bones in oven safe heavy pot in oven or on stovetop for 5-10 minutes until sizzling. Pour boiling water over top to cover or almost cover bones. Add bay leaves and salt and simmer on stove top for at least 3 hours, up to 6 hours for best flavour. Add additional water if necessary during early stages of simmering to keep bones covered.
  • When broth has good beefy flavour, top up with some of carton of beef broth if necessary to keep liquid level even in pot. Save some for finishing soup.
  • Remove bones and pick off as much meat as possible when cool enough to handle.
  • Refrigerate broth overnight if possible to allow fat to solidify on top. Or make broth earlier in the day and finish later. Using a flat spatula, remove fat from top of broth and discard.
  • Return pot to stovetop and bring to a simmer. Finely dice onion, chop carrots and celery into similar sized pieces. Add to pot along with worcestershire sauce and simmer for 30 minutes.
  • Peel and dice potato. Add to pot and cook for 15 minutes or until vegetables are fork tender. Add more beef broth from carton if necessary.
  • Add green beans and simmer for 5 minutes, then add peas and heat only until broth comes back to a simmer. Remove from heat and serve immediately.
  • Garnish with reserved celery leaves and fresh cracked black pepper if desired.

Nutrition

Calories: 413kcalCarbohydrates: 20.1gProtein: 24.9gFat: 25.8gSaturated Fat: 10.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 78mgSodium: 1036mgPotassium: 837mgFiber: 3.6gSugar: 4.6g
Keyword beef vegetable soup, best beef stock, homemade beef soup, how to make beef soup, leftover prime rib, what to make with leftover roast beef
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