Prime Rib meal #2 – Soup!

This is meal #2, using the idea of “Cook Once – Eat All Week”. Yesterday we cooked a prime rib and used two of the ribs for dinner, refrigerated the rest for more meals. Today that meal is a hearty and filling soup.

In other news…. the summer cooking classes for kids are now posted here on the site. Check out the “Classes” page to the left and use the “Registration” page to sign up for classes, if you are so inclined.

Prime Rib Soup

4 cups water
2 cups beef broth
4 beefy ribs, cut from the leftover prime rib roast
1/4 cup barley
10 baby carrots
2 garlic cloves, peeled and left whole
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons beef bouillon, such as Better Than Bouillon beef base
2 potatoes, peeled and diced
1 onion, peeled and diced
1 cup egg noodles
1 cup frozen mixed vegetables

Place water, broth, beef, barley, carrots, and garlic in a large pot and bring to a boil.  Reduce heat and simmer, covered, for 90 minutes.

Remove from heat and allow to cool slightly.  Remove bones, meat, and carrots.  Shred the meat and set it aside.  Discard the carrots, bones, and any fat.  (You may refrigerate the broth to allow any remaining fat to harden, as this makes it easier to remove.)

Return the shredded beef to the de-fatted broth.  Place the pot over high heat and bring to a boil.  Add the salt, pepper, bouillon, potatoes, and onion.  Cover pot and reduce heat; simmer for 25 minutes, stirring occasionally.

Add the noodles and vegetables. Continue to simmer, uncovered, for about 7 minutes, or until the noodles are tender, stirring occasionally.

Serves 6 to 8