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| Vegetable Beef Soup For 50 Recipe |
Category: Beef
Rating:
N/A
Servings: 50
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Ingredients
8 lb boneless beef chuck, cut into 1/2 c; ubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoon ground black pepper
1/2 cup vegetable oil
4 garlic cloves, minced
2 bay leaves, whole
2 teaspoon dried thyme
6 quart water
60 oz tomato sauce (four 15-ounce cans)
46 oz tomato juice (one 46-ounce can)
12 beef bouillon cubes
2 cup 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 ba; g)
16 oz frozen peas (one 16-ounce bag)
Cooking Directions:
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
soups&ste,beef
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