Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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