NEXT RECIPE >

Roast Beef Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 8 servings

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

Nutritional Facts

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

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. Yield: 6-8 servings (2 quarts).
Originally published as Roast Beef Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27


Reviews for Roast Beef Soup

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
psychswede User ID: 209283 74838
Reviewed May. 7, 2011

"This was perfect..making it for my husband with leftover roast beef because I am going on a trip, and he'll need something to tide him over! The meat turned out so tender..the lentils add body to this soup."

MY REVIEW
trudym1924 User ID: 3165686 17799
Reviewed May. 2, 2010

"Had carrots, potatoes and onions left over with roast. Cubed all and placed in 8 qt saucepan. Added leftover gravy, 1 can beef broth, 1 qt jar home canned tomatoes with juice, 1 can corn with liquid, 1 can cut green beans with liquid, salt, pepper and 4 cups water. Came out great and used all my leftovers."

MY REVIEW
td754 User ID: 1608730 15234
Reviewed Feb. 7, 2010

"Wonderful flavoring but just note that it takes longer to cook. It might be a typo -- 1 hour 40 minutes. Also, since I didn't have roast beef left overs, I got an order of thick the roast beef from the deli and it worked just fine."

Loading Image