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)
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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