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Leftover Short Rib Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds leftover cooked short ribs shredded
  • 1 onion diced
  • 2 carrots diced
  • 2 talks 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

    Cup of Yum
  1. 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.
  2. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
  3. Stir in the shredded short rib meat and cook for another 2-3 minutes to heat through.
  4. Pour in the beef or vegetable broth and diced tomatoes. Add the dried thyme and rosemary—season with salt and pepper to taste.
  5. 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.
  6. 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.
  7. Add the frozen peas and corn to the pot and cook for an additional 5 minutes until heated through.
  8. Ladle the hot soup into bowls and garnish with chopped fresh parsley.
  9. 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!