HEARTY BEEF AND VEGETABLE SOUP

This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!

• Ready In: 4 hrs 30 mins
• Serves: 45
• Yields: 4 1/2 gallons

Ingredients

• 8  lbs  chuck steaks, cut into 1 inch x 1/2-inch pieces
• 2  gallons  beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors
• 3  lbs  frozen mixed vegetables
• 12  stalks celery, chopped
• 5  large onions, chopped
• 3 (12 ounce) cans whole kernel corn
• 1⁄2 gallon  v 8  juice
• 8  ounces pearl barley
• 3⁄4 cup Lea & Perrins Worcestershire Sauce
• 2  teaspoons salt
• 2  tablespoons black pepper
• 1  bay leaf
• 1  tablespoon  ground marjoram
• 1 1⁄2 teaspoons  ground thyme
• 2 (12 ounce) cans stewed tomatoes, chopped
• 1⁄4 lb butter

Directions

1. In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
2. Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
3. Heat on high covered until boiling, remove cover and reduce heat to 250°.
4. Simmer for 2 hours or until beef is tender.
5. Add frozen vegetables and remainder of barley and simmer for another hour.