Vegetable Beef Soup for 50

Recipe by Shirl J 831
READY IN: 3hrs 20mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition

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 stock pot 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.