Vegetable Soup With Beef - cooking recipe

Ingredients

10 lb. boneless beef chuck, cut into 1/2-inch cubes
1 c. all-purpose flour
1 Tbsp. salt
2 tsp. pepper
1/2 c. cooking oil
3 garlic cloves, minced
2 bay leaves
2 tsp. dried thyme
6 qt. water
4 (15 oz. each) cans tomato sauce
1 (46 oz.) can tomato juice
12 beef bouillon cubes
2 c. medium pearl barley
2 1/2 lb. potatoes, peeled and cubed
1 1/2 lb. carrots, sliced
1 lb. chopped cabbage
1 lb. chopped onions
1 (16 oz.) bag frozen green beans
1 (16 oz.) bag frozen peas

Preparation

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.