Prime Rib Soup

This soup is made with bones from a beef rib roast and cooked with onion, celery, carrot, canned tomatoes, potatoes, frozen veggies and barley.

Ingredients:

• 4 or 5 bones from a roasted Beef Rib roast, with some meat attached*
• 3 quarts water
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 carrot, shredded
• 1/2 of 14 oz. can diced tomatoes
• Kosher salt
• Black pepper
• 1 Tbsp dried parsley
• 1/4 cup pearled barley
• 1 medium potato, diced
• 2 cups frozen mixed vegetables

Directions:

Put all ingredients, through parsley, in a large pot. Cook over medium heat for 1/2 hour. Add barley and cook for another 1/2 hour. Remove bones from pot & cool. Remove meat from bones & cut into pieces. Return meat to pot and then add potato and mixed vegetables. Cook 1/2 hour or until potatoes are cooked.

Number of Servings: 6 servings

Notes from the Cook: *If bones are not left over from a cooked roast, be sure to season them and brown them in the oven before making soup.