Vegetable Beef Soup for 50 Recipe

5 2 3
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Vegetable Beef Soup for 50 Recipe

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5 2 3
Publisher Photo
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
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. Cook: 2-1/2 hours
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. Cook: 2-1/2 hours

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

Nutritional Facts

1 cup: 221 calories, 9g fat (3g saturated fat), 47mg cholesterol, 547mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 17g protein.

  • 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
  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

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JoshuaM User ID: 6510141 4455
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
Allspice_Mo User ID: 760690 3787
Reviewed Mar. 4, 2008

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

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