Roast Beef Soup

Total Time Prep: 20 min. Cook: 40 min.
Yield 8 servings (2 quarts)
Test Kitchen Approved
If your family's like mine, you have to disguise leftovers in order for anyone to eat them! This special soup turns leftovers into a lively meal.

Ingredients

  • 2 pounds cubed cooked roast beef
  • 1-1/4 cups chopped onions
  • 2 tablespoons canola oil
  • 4-1/2 cups water
  • 1 jar (12 ounces) beef au jus gravy
  • 1 cup leftover beef gravy or 1 can (10-1/4 ounces) beef gravy
  • 1 envelope brown gravy mix
  • 2 bay leaves
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 cup dried lentils, rinsed
  • 1 cup frozen mixed vegetables

Directions

  1. In a 3-qt. saucepan, saute beef and onions in oil until onions are tender. Add the next eight ingredients; cover and simmer for 1 hour.
  2. Stir in lentils; cover and simmer for 30 minutes. Add vegetables; cover and simmer for 10 minutes or until lentils and vegetables are tender. Remove bay leaves.

Nutrition Facts

1 cup: 409 calories, 12g fat (3g saturated fat), 103mg cholesterol, 747mg sodium, 24g carbohydrate (3g sugars, 9g fiber), 50g protein.

If your family's like mine, you have to disguise leftovers in order for anyone to eat them! This special soup turns leftovers into a lively meal.
Recipe Creator

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