Vegetable Beef Soup for 50
| Yield: | 50 Servings |
| Categories: | Beef, Soups |
| 8 | lb | Boneless beef chuck, cut into 1/2" cubes |
| 1 | c | All-purpose flour |
| 1 | tb | Salt |
| 2 | ts | Ground black pepper |
| 1/2 | c | Vegetable oil |
| 4 | Garlic cloves, minced | |
| 2 | Bay leaves, whole | |
| 2 | ts | Dried thyme |
| 6 | qt | Water |
| 60 | oz | Tomato sauce (four 15-ounce cans) |
| 46 | oz | Tomato juice (one 46-ounce can) |
| 12 | Beef bouillon cubes | |
| 2 | c | 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 bag) |
| 16 | oz | Frozen peas (one 16-ounce bag) |
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