Roast Beef Soup
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 8 servings (2 quarts).
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
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2 pounds cubed cooked roast beef
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1-1/4 cups chopped onions
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2 tablespoons canola oil
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4-1/2 cups water
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1 jar (12 ounces) beef au jus gravy
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1 cup leftover beef gravy or 1 can (10-1/4 ounces) beef gravy
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1 envelope brown gravy mix
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2 bay leaves
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
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1/4 teaspoon hot pepper sauce
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1 cup dried lentils, rinsed
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1 cup frozen mixed vegetables
Directions
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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.
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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.
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