Vegetable Beef Soup For 50

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	T	Salt
2	t	Ground black pepper
1/2	c	Vegetable oil
4		Garlic cloves, minced
2		Bay leaves, whole
2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 424 Calories From Fat: 251 Total Fat: 27.9g Cholesterol: 74.8mg Sodium: 916.5mg Potassium: 663mg Carbohydrates: 20g Fiber: 3.7g Sugar: 4.4g Protein: 23.2g