Vegetable Beef Soup for 50

Here is a great soup to serve for a large gathering.

• Ready In: 3 hrs 20 mins
• Serves: 50

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.