Vegetable Soup from Amy Tobin

Vegetable Beef Soup

Serves 6-8

Tip: Chuck roast can be prepared ahead. Heat oven to 250 degrees. Bring 1 ½ pounds chuck roast to room temperature while oven heats. Salt and pepper both sides of the roast. Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add oil and sear roast on all sides. Place roast in oven; bake 4 hours, covered. Refrigerate leftovers for soup.

Variation:  Add 1 cup quick cooking beef barley to the stock pot along with other ingredients. Continue as directed.

2 tablespoons Crisco® Pure Vegetable Oil

1 cup finely chopped onion

2 cloves garlic, minced

1 pound leftover  Certified Angus Beef Brand®  chuck roast, cooked and shredded

32 ounces beef broth

2 cups tomato vegetable juice

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon sugar

2 cooked potatoes, 1/2-inch cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

1(16 oz.) package frozen mixed vegetables

Heat vegetable oil in skillet over medium heat. Add onions and garlic. Cook until tender. Combine onion mixture, roast beef, beef broth, tomato-vegetable juice,potatoes, basil, thyme, sugar, black pepper, bay leaves and mixed vegetables in large stock pot. Bring pot to boil. Reduce heat to low and cover. Simmer for one hour. Remove bay leaves and serve.