Stovetop Vegetable Beef Soup

• 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

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.

vegetable oil, onion, garlic, beef roast, chuck roast, beef broth, vegetable juice, potatoes, mixed vegetables, basil, thyme, sugar, salt, pepper, bay leaves

Taken from www.yummly.com/recipe/Stovetop-Vegetable-Beef-Soup-2663226 (may not work)