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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Crisco Pure Vegetable Oil
- 1 cup finely chopped onion
- 2 cloves garlic (minced)
- 17 oz. beef roast
- au jus
- 1 lb. chuck roast (leftover cooked, shredded and au jus)
- 4 cups beef broth
- 2 cups vegetable juice (tomato-)
- 2 potatoes (cooked, cut into 1/2-inch cubes)
- 16 oz. frozen mixed vegetables
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 bay leaves
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Directions
- HEAT vegetable oil in skillet over medium heat. Add onions and garlic. Cook until tender.
- COMBINE onion mixture, beef, beef broth, tomato-vegetable juice, potatoes, vegetables, basil, thyme, sugar, salt, pepper and bay leaves in large stock pot. Bring pot to boil. Reduce heat to low and cover. Simmer one hour. Remove bay leaves before serving.
- BEEF BARLEY SOUP Add 1 cup quick cooking beef barley to the stock pot along with other ingredients. Continue as directed.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat10g50% |
| Trans Fat0g |
| Cholesterol140mg47% |
| Sodium2690mg112% |
| Potassium1450mg41% |
| Protein58g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A150% |
| Vitamin C120% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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