Shut out that cold weather and serve up a hearty bowl of this Beef Barley Soup with Prime Rib. Tender bits of prime rib, hearty barley, paired complimentary vegetables for one delicious bowl of soup.
Beef Barley Soup with Prime Rib
Smoked Prime Rib is a staple in our home, especially around the holidays. While we don't box prime rib into just a ‘holiday' food, I do find that we always have plenty of prime rib leftover at that time of the year!
Our family is not huge on eating the same leftovers time and time again, so I am always working on ways that I can make my leftovers taste like something new.
This beef barley soup is such a winner! You will love the vegetables loaded with tender bits of prime rib throughout. While it is great for using leftover prime rib, you might find yourself looking forward to the next day soup more than day one prime rib!
Why You’ll Love This Dish
- Hearty And Satisfying – Tender prime rib and chewy barley make each spoonful rich and filling.
- Deep, Rich Flavor – The combination of butter‑sautéed vegetables, red wine, thyme, and beef broth builds a full‑bodied taste.
- One‑Pot Simplicity – Everything cooks together in a single Dutch oven for minimal cleanup.
- Comfort Food Classic – Perfect for cold days when you crave warmth, hominess, and a wholesome meal.
Try our Butter-Basted Smoked Prime Rib!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter – For sautéing vegetables and kicking off flavor. Unsalted works too if you control the salt later.
- Celery – Adds subtle aromatic crunch and depth to the broth.
- Carrots – Bring natural sweetness and color to the soup.
- Onion – Provides savory base flavor. Yellow or white both work.
- Garlic – Small but powerful flavor boost; minced or diced works fine.
- Beef Broth – The liquid base; homemade adds extra depth but store‑bought works in a pinch.
- Prime Rib – Chopped; leftover roast is ideal for convenience and flavor.
- Dry Red Wine – Adds complexity and richness to the broth; can substitute a splash of extra broth if needed.
- Ground Thyme – Adds subtle herbal notes that work well with the beef and vegetables.
- Barley – Provides hearty texture and bulk; pearl or hulled both acceptable.
More Traeger Beef Recipes here!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Melt the butter in a large Dutch oven over medium heat. Sauté celery, carrots, and onion for about 5–6 minutes, until softened and beginning to brown.
- Add the diced garlic and stir for about 30 seconds until fragrant.
- Pour in the beef broth, then add the chopped prime rib, dry red wine, and ground thyme. Stir to combine.
- Add the barley, bring the soup to a gentle simmer, then reduce heat and cook until the barley is tender (about 45–50 minutes, depending on barley type).
- Taste and adjust seasoning if needed. Serve hot with crusty bread or a fresh green salad.
Recipe FAQ
If you are looking for that no-fuss toss-and-cook type of meal, give this easy barley soup recipe a try. If you don't have any prime rib leftover, feel free to substitute ground beef, leftover steak, or leftover pot roast. I've even used leftover brisket in this soup!
Absolutely!
For best results, allow your soup to cool down and place in a freezer friendly container whether it be a freezer bag or airtight container. You can freeze this soup for up to 3 months.
For quick lunches, freeze in individual serving sizes!
To reheat, just toss it in the fridge the night before, and then put in the slow cooker to warm up or stove top. Grab bowls and serve up a satisfying bowl of soup that tastes just as good as the first time.
There are many options available out there, and I will share some of the top ways to freeze soup.
Sealable Freezer Bags | You can buy these anywhere. Just ladle in the soup, try and remove all the air, and lay flat. This is a great way to use minimal space in your freezer.
Glass Jar or Bowl | Whether you want to freeze for single servings or a big pot, glassware is always nice. Just make sure to leave room for the soup to expand as it freezes.
Plastic Freezer Containers | Plastic containers are an affordable option that works great for keeping your soup safe as you save it back. You can find whatever size you want, toss the soup in, and freeze away until you are ready to serve for safe keeping.
How much soup we have left directly impacts how I store it. If I know there isn't much; I make single servings of the soup. That way on busy days, I can grab a container and heat it up for a quick lunch while the kids are at school.
If I think there is enough for the whole family, I store in a larger container and use it for a fast meal down the line. Label it! You think you remember, but if you are anything like me – you definitely won't.
You can keep your soup in the fridge for up to 3-4 days. I gauge what we will eat and the rest I toss in the freezer. I don't like keeping leftovers in the fridge for very long, so around two days we either eat them up or I toss it out.
See our Leftover Roast Beef recipes here!
More Soup Recipes
- Beef Stroganoff Soup Recipe
- Beef Udon Soup
- Creamy Wild Rice Soup
- Smoked Italian Wedding Soup
- Italian Sausage and Cabbage Soup
- Beef Dumpling Soup Recipe
- Smoked Chicken Pot Pie Soup
- Italian Sausage and Potato Soup
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Featured Reader Reviews
Made this with our leftover prime rib bones & meat. Best beef barley soup I have ever had/ made!! The flavor is wonderful and it comes together quickly if you have the bone broth made ahead of time. I will be making this again and again! Love, love love!
– Sheri G
Sooo good! I used leftover beef ribs that were dry-rubbed, just put the bones and all into boiling water for about an hour, then followed the recipe. Would make again.
~Dana
This is the most delicious soup I have ever had ! I make soup every week for a group of people and this is amazing ! This is a great base recipe that you can make your own depending on what you like & what you have in your pantry. I added a few different ingredients and it was marvelous.
~Ann
This soup is so worth making !!! my family called it ” dangerous ” cause they kept going back for more. Gave some to other family members to try and they loved it also . The only thing I added was turnip.
~Julie
Beef Barley Soup with Prime Rib
Shut out that cold weather and serve up a hearty bowl of this beef barley soup with prime rib. Tender bits of prime rib, hearty barley, paired complimentary vegetables for one delicious bowl of soup.
Ingredients
- 1/2 stick salted butter
- 1 cup diced celery
- 2 cups diced carrots
- 1 cup diced onion
- 1 clove garlic, diced
- 2 quarts homemade beef broth
- 4 cups chopped prime rib
- 1/2 cup dry red wine
- 1/2 teaspoon ground thyme
- 1 cup barley
Instructions
- Place the butter into a large Dutch oven over medium heat, and let melt.
- Add in the celery, carrots, and onion. Let cook for 5-6 minutes, until softened and starting to brown.
- Add in the garlic and stir for 30 seconds.
- Add in the beef broth, prime rib, red wine, ground thyme, and barley.
- Simmer over medium heat until the barley is tender. Serve with crusty bread and green salad.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 392Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 702mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 20g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Mary
Saturday 4th of January 2025
Found this recipe looking for ideas of how to use my leftover Christmas prime rib. Oh my gosh, this recipe was perfect! So delicious, followed recipe with the addition of fresh turnips. Added a sweet bite to the soup.
Chef Maggie
Monday 30th of December 2024
As a Chef this is excellent
Annette Cook
Saturday 28th of December 2024
Oh and I added of course carrots, celery and onions too. Delicious!
Annette Cook
Saturday 28th of December 2024
Every year I make prime rib and get tired of the same leftovers. I had thought about vegetable beef soup before seeing your page. I make sautéed mushrooms with Worcestershire sauce and brandy with our prime rib so I added those to the pot, along with a pack of peas, can of diced tomatoes, thyme sprigs and tons of garlic and a variety of seasonings, Red wine and beef broth. At the very end I added the prime rib so it didn’t get tough and added a little bit of pastina. After throwing everything together I googled to see if this was even something people made - and came across your page. Happy to see a community of prime rib vegetable soup makers!
Tuna
Monday 2nd of December 2024
Boiled the remaining ribs. Removed the meat. The remaining liquid was bland and oily. So I wound up making my own stock beef broth, instead of the beef water. I was hoping that the beef water would be more like the chicken broth I get from boiling chicken for soup. But I am still going for it and will see how it turns out.
Nicole Johnson
Tuesday 3rd of December 2024
That's expected from boiling the ribs. You can skim off the fat if you'd like. I also tend to add more beef bouillon, too. Hope your soup turned out excellent!