Vegetable beef soup for 50
50 Servings
Ingredients
| Quantity | 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) |
Directions
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