Vegetable Beef Soup for 50 |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 50 |
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Do you cringe at the thought of making soup for a crowd? This wonderfully seasoned soup with a rich broth is really quite easy.—Elsie Schimmer, Grand Island, Nebraska Ingredients:
8 pounds boneless beef chuck, cut into 1/2-inch cubes |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon salt |
2 teaspoons pepper |
1/2 cup canola oil |
4 garlic cloves, minced |
2 bay leaves |
2 teaspoons dried thyme |
6 quarts water |
4 cans (15 ounces each) tomato sauce |
1 can (46 ounces) tomato juice |
1/4 cup beef bouillon granules |
2 cups medium pearl barley |
2 pounds potatoes, peeled and cubed |
1-1/2 pounds carrots, sliced |
1 pound chopped cabbage |
1 pound onions, chopped |
1 package (16 ounces) frozen green beans |
1 package (16 ounces) frozen peas |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves. Yield: 50 servings.
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