Vegetable Beef Soup - Nica Since many of us get the Prime Rib at Clark’s Fish camp during out Scubanauts' Christmas Party ever year, I thought that I would share the best ever prime rib veggie soup recipe! Start with 2 Clark's prime rib bones (along with any attached meat!) that have been cleaned of visible fat. We usually get just the "smaller" Joan's Cuts. You can throw them in the freezer when you eat there and make the soup much later. We once thawed ours a year later from the previous year and they were just fine. Begin by sautéing a large diced onion in some olive oil Add 4 large, 32-oz. containers of stock (I used 2 beef and 2 chicken reduced sodium) Add your bones! Add Salt/Pepper to taste and 1 tsp of each of the following: Basil, Marjoram, Cilantro, Oregano, Parsley and Dry Mustard. Add one 32 oz. can of diced tomatoes Simmer for several hours, skimming the fat off the top of the soup. You can also take several ladles off the top, refrigerate and them skim the cold fat. Pull the bones/meat out and chop any meat while discarding fat and bones. Add meat back into the stockpot Add 2 packages of frozen mixed vegetables and ½ package of okra. (We used 1 package of frozen white corn and 1 package of green beans!) Add 3-4 medium potatoes roughly chopped. Test occasionally for seasoning and don’t go too heavy on the salt! The stock, in particular, is loaded with salt from the get-go. Best soup ever!