Vegetable Beef Soup For 50 - cooking recipe

Ingredients

8 lbs boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1/2 cup vegetable oil
4 garlic cloves, minced
2 whole bay leaves
2 teaspoons dried thyme
6 quarts water
60 ounces tomato sauce (4 15 oz. cans)
46 ounces tomato juice
12 beef bouillon cubes
2 cups pearl barley
2 lbs potatoes, peeled and cubed
1 1/2 lbs carrots, sliced
1 lb chopped cabbage
1 lb onion, chopped
16 ounces frozen green beans
16 ounces 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 stock pot 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.