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Roast Beef Soup

Roast Beef Soup
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.
8 ServingsPrep: 20 min. Cook: 40 min.

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

  • 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.
  • 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 cup equals 409 calories,
© Taste of Home 2013

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Roast Beef Soup (continued)

Nutrition Facts: 12 g fat (3 g saturated fat), 103 mg cholesterol, 747 mg sodium, 24 g carbohydrate, 9 g fiber, 50 g protein.
© Taste of Home 2013