Leftover Short Rib Soup

Step 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.

Step 2

Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

Step 3

Stir in the shredded short rib meat and cook for another 2-3 minutes to heat through.

Step 4

Pour in the beef or vegetable broth and diced tomatoes. Add the dried thyme and rosemary—season with salt and pepper to taste.

Step 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.

Step 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.

Step 7

Add the frozen peas and corn to the pot and cook for an additional 5 minutes until heated through.

Step 8

Ladle the hot soup into bowls and garnish with chopped fresh parsley.

Step 9

Serve the short rib soup hot, accompanied by crusty bread or your favorite side dish.