I pre-made that beef roast the other day for a family dinner. Yesterday, plans changed, so it was still chillin' in my 'fridge this morning. I often eat things like roast and vegetables for breakfast, but today is cool, damp and chilly. Soup or something beefy and beany sounded really good. I was thinking black beans but saw this 18.6oz can of ready to serve Lentil Soup.
This goes together quick! Sauté the minced-chopped-sliced vegetables in a couple tablespoons of EVOO for about 7 minutes, before adding the beef and soup.
1 sm. yellow onion
1 or 2 garlic scapes
1/3 green pepper
3 stalks dark green celery
1 very big crushed garlic clove
5-6oz. roast cut in small cubes
garlic salt, black pepper, smoked Spanish paprika
Simmer 5 minutes, covered. Turn off the heat and leave it on the burner another 5 minutes before serving. Later I'm going to make muffins or cornbread to go with the this. It will all really hit the spot on this chilly-damp, grey day. . .Lin
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