Vegetable Beef Soup


prep 1:00       total 2:30


50 servings



8 lbs. boneless beef chuck, cubed
1 cup all-purpose flour
1 tbsp. salt
2 tsp. pepper
1/2 cup cooking oil
4 cloves garlic, minced
2 bay leaves
2 tsp. dried thyme
1-1/2 gal. water
4 cans (15 oz. each) tomato sauce
1 can (2-7/8 lb.) tomato juice
12 beef bouillon cubes
2 cups md. pearl barley
2 lbs. potatoes, peel and cubed
1-1/2 lb. carrots, sliced
1 lb. cabbage, chopped
1 lb. onions, chopped
1 pkg. (1 lb.) frozen green beans
1 pkg. (1 lb.) frozen peas


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 veggies; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until veggies and meat are tender. Remove bay leaves.

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