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Vegetable Beef Soup for 50

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

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

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