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Beef: Roast Beef Soup

Source of Recipe

Kathy Jensen


List of Ingredients

2 pounds cooked roast beef, cut 1" cubes
1 1/4 cups chopped onion
2 tablespoons cooking oil
4 1/2 cups water
12 ounces au jus gravy
10 1/4 ounces beef gravy (or 1 cup leftover 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 dry lentils, rinsed
1 cup leftover cooked vegetables OR
1 cup frozen vegetables


Recipe

In a 3 quart saucepan, saute beef and onion in oil until onion is tender. Add the next 8 ingredients; cover and simmer for 1 hour. Stir in the 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).