ROAST BEEF SOUP

Roast Beef Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13

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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

Steps:

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 : Calories 409 calories, Fat 12g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 747mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 50g protein.