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Vegetable Beef Soup for 50 Recipe

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Do you cringe at the thought of making soup for a crowd? This wonderfully seasoned soup with a rich broth is really quite easy.—Elsie Schimmer, Grand Island, Nebraska

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Vegetable Beef Soup for 50 Recipe

Prep: 40 min. Cook: 2-1/2 hours

Yield: 50 Servings

40 150 190

Ingredients

8 pounds boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons pepper
1/2 cup canola oil
4 garlic cloves, minced
2 bay leaves
2 teaspoons dried thyme
6 quarts water
4 cans (15 ounces each) tomato sauce
1 can (46 ounces) tomato juice
1/4 cup beef bouillon granules
2 cups medium pearl barley
2 pounds potatoes, peeled and cubed
1-1/2 pounds carrots, sliced
1 pound chopped cabbage
1 pound onions, chopped
1 package (16 ounces) frozen green beans
1 package (16 ounces) frozen peas

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves. Yield: 50 servings.

Nutritional Facts 1 serving (1 cup) equals 221 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 547 mg sodium, 17 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Vegetable Beef Soup for 50 in Taste of Home August/September 1995, p54

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Vegetable Beef Soup for 50

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Reviewed on Feb. 06, 2012 by JoshuaM

I served a group of 21 men with this recipe and not only did everyone have their fill, but we also had enough left over for our house of 7 to have lunch the next day. This was a great tasting, easy recipe. I used 7lbs. of stew meat and used up some fresh green beans that were left over from a previous meal. One note of warning, if the title does that make this clear enough; you will need a very large pot! I will make this recipe many more times over the years!

Reviewed on Sep. 16, 2011 by mminniemoo

I made this recipe quite a few years ago for

church group and school boards. I had allot

of compliments, even offered a job in a restaurant to make this soup and various soups for lunch, also ask for copies of the recipe. I haven't been able to cook it since then because of health problems but I am certainly going to make it again. I thought on the original recipe it call for Stew Meat, which I made it with. I

haven't tried it with the bonless beef chuck. GREAT SOUP ANN JEFFREY

Reviewed on Mar. 04, 2008 by Allspice_Mo

sounds really good, I would probably add some onions and celery.