Beefy Lentil Soup

I had some leftover crockpot beef and wasn't really sure where I was going so I didn't take step by step photos but it's easy.  You've got this:)  The result is YUMMY!!  Did I mention that I don't typically like lentils?  I promise, they worked in this soup.  It was the kind of soup that warms you up and makes winter weather a bit better for a day.

To achieve leftover beef, everytime I make it, I throw what's left in a ziploc and throw in the freezer.  When I get a decent amount, I make soup.  Or if you want to skip the leftover part, make the beef with a smaller roast and you're directly ready to make soup.  You can still follow the recipe, it will just make more broth which is a good thing:)

What you'll need:

1 1/2 lbs of leftover crockpot beef
12C water
7 bouillon cubes or 12 C beef broth  replaces water and bouillon
12 baby Carrots chopped
I can Fire Roasted Diced Tomatoes
3 cloves Garlic minced
1 small onion minced
3/4 C dry Lentils
3 small Potatoes sliced into bite size pieces
1 C frozen Corn
1 1/2 C fresh Green Beans
3 C Chopped Zucchini
2 t Olive Oil
2 t Red Pepper Flakes

Bring leftover beef, water/bouillon or broth, carrots, tomatoes, garlic and onion to a boil in your soup pot.  Turn down heat to a simmer and pour in 3/4 C dry lentils.  Simmer for about 45-50 minutes  stirring occasionally until lentils are soft.

Chop zucchini and green beans into bite size pieces, drizzle Olive Oil over top and season with 1/2 t of salt and 1 t of pepper.  Toss together and put on cookie sheet.  Into a 425 degree oven to roast for 30 minutes.

When lentils are soft, add corn, potatoes, roasted vegis and red pepper flakes.  Cook until potatoes are done.

Makes 10 servings at 6 points per bowl.