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Using Leftovers: Vegetable Beef Lentil Soup

Posted Jun 24 2013 6:36am

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.

Leftover Beef Vegetable Lentil Soup

Leftover Beef Vegetable Lentil Soup

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!

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!

Using Leftovers: Vegetable Beef Lentil Soup
Prep time

Cook time

Total time


A tasty, satisfying soup made from leftover pot roast
Recipe type: Soup
Serves: 8

  • 4 cups beef broth
  • 3 ounces leftover pot roast
  • ½ cup cooked potatoes
  • ¼ cup onions
  • ¼ cup gravy
  • 1 cup cooked lentils
  • 1 cup frozen corn
  • 1 cup frozen mixed vegetables
  • ½ tomato, chopped
  • ¼ cup leftover mashed potatoes
  • ½ teaspoon dried thyme

  1. Place all the ingredients in a large saucepan and stir to combine. Cook over mediu heat until the broth just begins to boil and then reduce the heat to low and simmer gently, stirring occasionally, for about 1 hour.
  2. Taste and adjust seasonings, adding salt and pepper to taste.

Nutritional Estimates Per Serving (1 cup): 172 calories, 1.9 g fat, 25.2 g carbs, 9.1 g fiber, 13.5 g protein and 4 Weight Watchers PointsPlus



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

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