Name: Roast Beef Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings (2 quarts)
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

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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Roast Beef Soup

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Yield:8 servings (2 quarts)

Prep:20 min

Cook:40 min

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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

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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.

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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