Vegetable Beef Soup for 50

Recipe look good to you?     

Vegetable Beef Soup for 50 Ingredients

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

Instructions for Vegetable Beef Soup for 50

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

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Vegetable Soup for 50

Highway 50 Corned Beef Hash

50% Sesame Whole Wheat

Turkey Salad for 50

Spaghetti for 50