I always feel so clever when I’m able to turn leftovers into something new and tasty. This vegetable beef lentil soup is a great example.
I had several odds and ends in the fridge, including about 3 ounces of beef, a few potatoes and onions and a little gravy from Sunday’s Slow Cooker Pot Roast, about a cup of lentils that I didn’t need for Wednesday’s lentil salad, a half a cup of mashed potatoes, and a half a tomato left from lunch.
Instead of letting them go to waste I scavenged around to see what else I could add to them to turn into a little pot of soup and came up with a cup of frozen corn, a cup of frozen mixed vegetables, and some boxed beef broth.
So I dumped everything into a large saucepan, stirred it altogether, added about a half a teaspoon of thyme and let it simmer for just under an hour, giving it a stir every once in a while.
Then I tasted it and was happily surprised. It was really pretty good!
The Skinny on Leftover Vegetable Beef Lentil Soup
Rod and I had some of it for supper last night. There was still quite a bit left, so I called Mom and invited her to join me for lunch. She brought along salad and a loaf of crusty bread, turning my simple soup into a lovely meal.
This is one of those recipes that would be tricky to replicate, since it’s such a hodgepodge. But it’s a perfect example of how easy it is to turn leftovers into soup.
Just take your leftovers, and other things you think would taste good with them and place them in a large saucepan, add some broth, sprinkle in your favorite spices and let it simmer until everything is tender and the flavors have blended. That’s all there is to it!
According to my calculations, each serving has about 172 calories, *4 Weight Watchers PointsPlus, *1 WW Freestyle SmartPoint.
Curious about Weight Watchers Freestyle/Flex plan?
Watch this short video to learn more:
If you’ve made this beef lentil soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Vegetable Beef Lentil Soup Recipe
- 4 cups beef broth
- 3 ounces leftover lean pot roast
- 1/2 cup cooked potatoes
- 1/4 cup onions
- 1/4 cup gravy
- 1 cup cooked lentils
- 1 cup frozen corn
- 1 cup frozen mixed vegetables
- 1/2 tomato, chopped
- 1/4 cup leftover mashed potatoes
- 1/2 teaspoon dried thyme
- Place all the ingredients in a large saucepan and stir to combine.
- Cook over medium heat until the broth just begins to boil and then reduce the heat to low and simmer gently, stirring occasionally, for about 1 hour.
- Taste and adjust seasonings, adding salt and pepper to taste.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Weight Watchers Friendly Soups You Might Enjoy
- Quick Easy Chicken Salsa Bean Soup
- Healthy Vegetable Beef Mushroom Barley Slow Cooker Soup
- Leftover Turkey Noodle Soup Recipes
- Hearty Beef Vegetable Slow Cooker Soup
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!