Roast Beef Soup Recipe

Do you ever had roast left over after you make a nice pot roast? If so this is a great dish. You can freeze the left overs just for this soup.
8 Servings
Prep: 20 min.
Cook: 40 min.
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
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.
 Yield: 6-8 servings (2 quarts)

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