Title: Vegetable Beef Soup for 50
Categories: Beef, For a crowd, Soups & ste
Yield: 50 Servings

8 lb Boneless beef chuck, cut
-into 1/2" cubes
1 c All-purpose flour
1 tb Salt
2 ts Ground black pepper
1/2 c Vegetable oil
4 Garlic cloves, minced
2 Bay leaves, whole
2 ts Dried thyme
6 qt Water
60 oz Tomato sauce (four 15-ounce
-cans)
46 oz Tomato juice (one 46-ounce
-can)
12 Beef bouillon cubes
2 c Medium pearl barley
2 lb Potatoes, peeled and cubed
1 1/2 lb Carrots, sliced
1 lb Chopped cabbage
1 lb Onions, chopped
16 oz Frozen green beans (one
-16-ounce bag)
16 oz Frozen peas (one 16-ounce
-bag)

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. 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" on Mar 19, 1997