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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
TOTAL TIME: Prep: 40 min. Cook: 2-1/2 hours
MAKES:50 servings
TOTAL TIME: Prep: 40 min. Cook: 2-1/2 hours
MAKES: 50 servings

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

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.

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
Originally published as Vegetable Beef Soup for 50 in Taste of Home August/September 1995, p54

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.

Reviews for Vegetable Beef Soup for 50

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   (2)
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MY REVIEW
Reviewed Feb. 6, 2012

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!

MY REVIEW
Reviewed Sep. 16, 2011

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

MY REVIEW
Reviewed Mar. 4, 2008

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

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