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Roast Beef Soup Recipe

100% would make again

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.

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8 Servings
Prep: 20 min. Cook: 40 min.

Ingredients

2 pounds cubed cooked roast beef
1-1/4 cups chopped onion
2 tablespoons vegetable 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

In a 3-qt. saucepan, saute beef and onion in oil until onion is tender. Add the next eight ingredients; cover and simmer for 1 hour.
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. Yield: 6-8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 530 calories, 30 g fat (10 g saturated fat), 118 mg cholesterol, 827 mg sodium, 24 g carbohydrate, 9 g fiber, 41 g protein.

Roast Beef Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p27

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Ingredients