Stovetop Vegetable Beef Soup Recipe | Yummly

Stovetop Vegetable Beef Soup

CRISCO
16Ingredients
80Minutes
710Calories
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Ingredients

US|METRIC
  • 2 tablespoons Crisco Pure Vegetable Oil
  • 1 cup finely chopped onion
  • 2 cloves garlic (minced)
  • 17 ounces beef roast
  • au jus
  • 1 pound 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 ounces frozen mixed vegetables
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
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    Directions

    1. HEAT vegetable oil in skillet over medium heat. Add onions and garlic. Cook until tender.
    2. 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.
    3. BEEF BARLEY SOUP Add 1 cup quick cooking beef barley to the stock pot along with other ingredients. Continue as directed.
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    NutritionView More

    710Calories
    Sodium112% DV2690mg
    Fat49% DV32g
    Protein114% DV58g
    Carbs15% DV45g
    Fiber36% DV9g
    Calories710Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol140mg47%
    Sodium2690mg112%
    Potassium1450mg41%
    Protein58g114%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber9g36%
    Sugars7g14%
    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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