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Vegetable Beef Soup for 50


8 lbs. boneless beef chuck, cut into 1/2" cubes
1 c. all purpose flour
1 tablespoon salt
2 tsp. black pepper
1/2 c. vegetable oil
4 cloves garlic, minced
2 whole bay leaves
2 tsp. dried thyme
6 qt. water
60 oz. tomato sauce (4 15 oz. cans)
46 oz. tomato juice
12 beef bouillon cubes
2 c. pearl barley
2 lbs. potatoes, peeled and cubed
1 1/2 lbs. carrots, sliced
1 lb. chopped cabbage
1 lb. onions, chopped
16 oz. frozen green beans
16 oz. frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil, drain. Transfer to a large stock pot 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.

Makes 50 servings.





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