Leftover Short Rib Soup
Servings: 6 servings
Ingredients
- 2 pounds leftover cooked short ribs shredded
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups beef broth or vegetable broth
- 2 cups tomatoes diced
- 1 cup peas frozen
- 1 cup corn frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
- olive oil for cooking
- fresh parsley for garnish
Instructions
- Heat a drizzle of olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Stir in the shredded short rib meat and cook for another 2-3 minutes to heat through.
- Pour in the beef or vegetable broth and diced tomatoes. Add the dried thyme and rosemary—season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup simmer gently for about 20-30 minutes to allow the flavors to meld together.
- Taste the soup and adjust the seasoning if needed. If the soup is too thick, add more broth or water to reach your desired consistency.
- Add the frozen peas and corn to the pot and cook for an additional 5 minutes until heated through.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley.
- Serve the short rib soup hot, accompanied by crusty bread or your favorite side dish.
Notes
This short rib soup is comforting, hearty, and perfect for warming you up on a cold day. Enjoy!