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
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.