Vegetable beef soup for 50

Yield: 50 Servings

Measure Ingredient
8 pounds Boneless beef chuck, cut into 1/2" cubes
1 cup All-purpose flour
1 tablespoon Salt
2 teaspoons Ground black pepper
½ cup Vegetable oil
4 Garlic cloves, minced
2 Bay leaves, whole
2 teaspoons Dried thyme
6 quarts Water
60 ounces Tomato sauce (four 15-ounce cans)
46 ounces Tomato juice (one 46-ounce can)
12 Beef bouillon cubes
2 cups Medium pearl barley
2 pounds Potatoes, peeled and cubed
1½ pounds Carrots, sliced
1 pounds Chopped cabbage
1 pounds Onions, chopped
16 ounces Frozen green beans (one 16-ounce bag)
16 ounces Frozen peas (one 16-ounce bag)

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil, drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer 1-½ to 2 hours or until vegetables and meat are tender. Remove bay leaves. Makes 50 servings.

NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand Island, Nebraska.

Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@...> on Mar 19, 1997

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