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Vegetable Beef Soup for 50
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- #7093
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 pounds boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1/2 cup cooking oil
4 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme
6 quarts water
4 cans (15 ounce size) tomato sauce
1 can (46 ounce size) tomato juice
12 beef bouillon cubes
2 cups medium pearl barley
2 pounds potatoes, peeled and cubed
1 1/2 pound carrots, sliced
1 pound cabbage, chopped
1 pound onions, chopped
1 bag (16 ounce size) frozen green beans
1 bag (16 ounce size) frozen peas
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 1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.
added by
npole
nutrition data
286 calories, 16 grams fat, 19 grams carbohydrates, 18 grams protein per serving.
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