Warm your soul with a bowl of Leftover Prime Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust red wine beef broth. Simple yet tastes like you spent hours slowly simmering it on the stove. Serves 8+

Leftover Prime Rib and Barley Soup

Got leftover prime rib? Make Leftover Prime Rib and Barley Soup!

Besides prime rib breakfast hash, soup is the best way to use up leftover prime rib. Although I will say, prime rib sandwiches aren’t too shabby either. But after the craziness of the holidays are over, who doesn’t love the idea of a soup that basically cooks itself? 

Leftover Prime Rib and Barley Soup

In this gem, tender vegetables, prime rib and barley swim in a robust tomato, red wine beef broth. It’s warm, comforting and made for dipping crusty bread into.

Leftover Prime Rib and Barley Soup ingredients.

To Make This Leftover Prime Rib and Barley Soup You Will Need:

  • olive oil
  • yellow onin
  • leek
  • cremini mushrooms
  • carrot
  • celery
  • garlic
  • tomato paste
  • red wine
  • low-sodium beef broth
  • fresh thyme
  • rosemary 
  • bay leaves
  • quick cooking barley
  • leftover prime rib

diced carrot onion, leek, celery and garlic on a white plate.

Start by prepping the veggies. You will need 2 cups diced carrot, 1 cup sliced celery, 1 diced yellow onion, 1 (rinsed and diced) leek, and 2 minced cloves of garlic.

quartered mushrooms in a bowl.

You will also need 8 ounces cremini (also known as baby bella) mushrooms, cleaned and then quartered.

olive oil drizzled in a metal pot.

To a large pot or dutch oven, add 2 tablespoons olive oil.

diced vegetables added to the pot.

Next add in the onion, leek, mushrooms carrots, celery and garlic with a pinch of kosher salt.

sauteed vegetables in the pot.

Stir, cover and sauté until tender. Stirring occasionally, about 10 to 12 minutes.

tomato paste in with the sauteed vegetables.

Measure and add in the tomato paste, stir and cook 1 minute.

pouring cabernet sauvignon into the pot.

wine reduced in with the vegetables.

Pour in the wine, stir and simmer until reduced by half. For this recipe I use a Cabernet Sauvignon, and one that I like to drink. If you’re wondering if the wine in this soup is prominent, I personally don’t think so. However, if you are avoiding alcohol, substitute with an additional cup of beef broth.

pouring in beef broth.

Then pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.

bay leaf and herb bundle added to the soup.

Tie up 2 sprigs of both fresh thyme and rosemary with kitchen string and add it along with 2 bay leaves.

quick cooking barley.

Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.

add prime rib to soup.

Add 1 pound leftover prime rib and heat over low for 20 minutes.

remove herb bundle and bay leaves.

Once simmered, remove herb bundle and bay leaves and discard.

heat the Leftover Prime Rib and Barley Soup thoroughly.

Season with kosher salt and freshly ground black pepper to taste.

Leftover Prime Rib and Barley Soup

Serve sprinkle with fresh thyme or minced parsley with hunk of crusty bread on the side.

Leftover Prime Rib and Barley Soup

Rustic and hearty and SO simple.

And exactly what one needs after the hustle and bustle of the holidays.

Leftover Prime Rib and Barley Soup

Enjoy! And if you give this Leftover Prime Rib and Barley Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Leftover Prime Rib and Barley Soup

Leftover Prime Rib and Barley Soup
Yield: 8 to 10

Leftover Prime Rib Barley Soup

Warm your soul with a bowl of Leftover Prime Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust red wine beef broth. Simple yet tastes like you spent hours slowly simmering it on the stove.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, cleaned and quartered
  • 2 cups carrot, diced (about 2 medium)
  • 1 cup sliced celery
  • 1 yellow onion, diced
  • 1 leek, rinsed and diced
  • 2 cloves garlic, minced
  • kosher salt
  • 2 tablespoons tomato paste
  • 1 cup cabernet sauvignon (see notes)
  • 8 cups low-sodium beef broth
  • 2 cups water
  • 2 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 3/4 cup quick cooking barley
  • 1 pound leftover prime rib, cut into bite-sized pieces
  • freshly ground black pepper, to taste

Instructions

  1. Add olive oil to a large soup pot. Heat over medium and add in the mushroom, carrot, celery, onion, leek and garlic with a couple small pinches of kosher salt. Stir, cover and sauté until tender. Stirring ocassionally, about 10 to 12 minutes.
  2. Stir in tomatoe paste and cook 1 minute. Pour in the wine, stir and simmer until reduced by half.
  3. Tie up the thyme and rosemary with kitchen string.
  4. Next, pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.
  5. Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.
  6. Add in the prime rib and heat over low for 20 minutes.
  7. Remove the herb bundle and bay leaves. Season with kosher salt (for me it's 2 teaspoons) and ground black pepper to taste.

Notes

If you are avoiding alcohol, substitute with an additional cup of beef broth

Nutrition Information:

Yield:

8

Serving Size:

1 generous cup

Amount Per Serving: Calories: 314Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 643mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 17g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.