Leftover Vegetable Beef Lentil Soup Recipe
A tasty, satisfying family favorite soup made from leftover pot roast.
Servings: 8
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Serving size: 1 cup
WW Points: 1
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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!
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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!
Nutrition
Serving: 1cup | Calories: 172kcal | Carbohydrates: 25.2g | Protein: 13.5g | Fat: 1.9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 534mg | Potassium: 404mg | Fiber: 9.1g | Sugar: 1g | Vitamin A: 1225IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg