Prime Rib Artichoke Bean Soup & Beer Bread


Those of you that know me, know that nothing goes to waste around our house – EVER! So in the spirit of cleaning out the fridge this soup recipe was born. You’ll remember that I recently purchase Navy beans, Great Northern Beans and black eyed peas for recipes this month. I made the Navy Bean and Ham Soup which was a HUGE success and then the Texas Caviar aka Cowboy Caviar for New Year’s which was also a HUGE success so I had high hopes for this soup. It was good, but I think it will be better next time with the change to the Navy bean which I found to be more tender and flavorful.

The small, white navy bean, also called pea bean or haricot, is particularly popular in Britain and the US, featured in such dishes as baked beans and even pies, as well as in various soups such as the famous Senate Bean Soup.

Navy bean varieties include:
* Great Northern beans
* Rainy River
* Robust
* Michelite
* Sanilac

Other white beans include Cannellini, a quite popular variety in Central and Southern Italy which is related to the kidney bean and like the kidney bean has higher levels of the toxin lectin (Phytohaemagglutinin).

PRIME RIB ARTICHOKE BEAN SOUP
2 cups prime rib pieces or any other meat of your choice
8 cups stock – I used the stock from last week’s ham bone
1 1/2 cups Au Jus – left over fro the prime rib, but any stock would do
1 pound Great Northern beans – next time I’ll use Navy beans
3 cloves garlic
1 bunch green onions, sliced
3 large carrots, sliced
3 stalks celery, sliced
1 cup marinated artichoke hearts, chopped
Handful parsley, chopped

Beer Bread

5 Comments

Martha@Menagerie

I love clean out the fridge soups. I call it my energy soup because it’s always so healthy with lots of veggies and I usually add whole grain Kashi which provides a great energy boost for workouts 🙂

Chris

I wish I had a hunk of prime rib left over like that right now, mmmmmm steak and eggs!

Great sounding soup and an excellent way to use leftovers.

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