For Christmas we made a prime rib roast. Later as I was slicing off the good meat from the rib bones I realized there were a lot of bones and fat scraps. Not wanting to waste what could be potential meals it was time to experiment with a new recipe!
Every time we cook a turkey, ham, or whole chicken where there are bones, skin, fat, and juices left over. (most people throw these away) I will make a soup! Soup from bones and scraps is super easy, and very healthy.
All you do is place the bones, fat, skins, and any unwanted parts into a large pot of water (most of the time I use my crock pot). Add a few tablespoons of salt to help pull flavor out of the bones (optional). Cover completely with water, and include any juices as well. (if you have gravy leftover, put it in the fridge and add this at the end of making the soup)
Cook the bones/scraps on low for about 24 hours. You can cook them longer, it’s not a time sensitive thing, you just want to get all the good flavor out of the bones.
Separate the good from the bad by straining out the bones, fat, and anything you don’t want in your soup. Then place the stock you’ve now created (yes this is how you make stock!) and any good meat scraps back into your pan or crockpot and add the rest of your soup ingredients.
Easy peasy! And super healthy too. Plus it’s a great budget meal since you’ve now created a huge pot of soup that will feed your family for days out of what would have been thrown away.
🛒 Shop This Recipe
As an Amazon Associate, What 8 Ate earns from qualifying purchases.
Ingredients
- Leftover prime rib bones & scraps
- Water- turned to broth after cooking the bones and scraps
- prime rib meat scraps
- 4 T butter
- 2 yellow onions- diced
- 2 T minced garlic
- 3 sprigs of rosemary leaves- chopped
- 5 bay leaves
- 1 T fresh basil- chopped
- 2 c sliced carrots
- 1 large parsnip- peeled then chopped
- 1 large leek- chopped
- 5 celery stalks- chopped
- 4 tomatoes- diced
- 8 ounces of sliced mushrooms
- 2 cans tomato paste
- 1 T grated horseradish
- 2 c pomegranate juice
- 12 oz quick barley
Instructions
Put the prime rib bones, fat, and scraps into a large crockpot and cover with water. (add 2 T of salt if you want)
Cook on low for 24 hours. Strain the bones & fat and put the broth and any good meat back into the crockpot. Add any reserved good prime rib meat scraps.
In a large pan melt the butter, sauté the onions and garlic until they get a little golden but not burnt. Then add the herbs and the rest of the vegetables and cook together for a few minutes.
Add the tomato paste, horseradish, and pomegranate juice and mix together well.
Pour all the vegetables and sauce into the crockpot with the stock and meat scraps. Add the barley and cook on low for another hour or until the barley is puffed up and cooked.
Salt and pepper to taste.