Vegetable Beef Soup for 50 |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 50 |
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Here is a great soup to serve for a large gathering. Ingredients:
8 lbs boneless beef chuck, cut into 1/2-inch cubes |
1 cup all-purpose flour |
1 tablespoon salt |
2 teaspoons black pepper |
1/2 cup vegetable oil |
4 garlic cloves, minced |
2 whole bay leaves |
2 teaspoons dried thyme |
6 quarts water |
60 ounces tomato sauce (4 15 oz. cans) |
46 ounces tomato juice |
12 beef bouillon cubes |
2 cups pearl barley |
2 lbs potatoes, peeled and cubed |
1 1/2 lbs carrots, sliced |
1 lb chopped cabbage |
1 lb onion, chopped |
16 ounces frozen green beans |
16 ounces frozen peas |
Directions:
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 stock pot 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 1 hour.
6. Add vegetables; bring to a boil.
7. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender.
8. Remove bay leaves.
9. Makes 50 servings.
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