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Vegetable Beef Soup Recipe
Serves 50
Ingredients: 8 lbs boneless beef chuck, cit into 1/2-inch cubes
1 cup all-purpose flour
1 tbsp salt
2 tsp pepper
1/2 cup cooking oil
4 cloves garlic, minced
2 bay leaves
2 tsp dried thyme
6 qts water
4 15-oz cans tomato sauce
46 oz tomato juice
12 beef bouillon cubes
2 cups medium pearl barley
2 lbs potatoes, peeled, cubed
1 1/2 lbs carrots, sliced
1 lb cabbage, chopped
1 lb onions, chopped
16 oz frozen green beans
16 oz frozen peas
Instructions: 1. Toss beef with flour, salt and pepper.
2. In a large Dutch oven, brown the meat in batches in oil; drain.
3. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
4. Bring to a boil.
5. Reduce heat; cover and simmer for 1 hour.
6. Add vegetables; bring to a boil.
7. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until vegetables and meat are tender.
8. Remove bay leaves.
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