Name: Vegetable Beef Soup for 50
Ingredients: 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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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Dutch	Beef, For a crowd, Soups & ste	50	Servings

INGREDIENTS

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)

INSTRUCTIONS

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
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.
NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand
Island, Nebraska.
Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest
V1 #527 by "Julia West" <classact@i1.net> on Mar 19, 1997

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