Vegetable Beef Soup for 50
TOTAL TIME: Prep: 40 min. Cook: 2-1/2 hours
YIELD: 50 servings.
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
Ingredients
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8 pounds boneless beef chuck, cut into 1/2-inch cubes
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1 cup all-purpose flour
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1 tablespoon salt
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2 teaspoons pepper
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1/2 cup canola oil
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4 garlic cloves, minced
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2 bay leaves
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2 teaspoons dried thyme
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6 quarts water
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4 cans (15 ounces each) tomato sauce
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1 can (46 ounces) tomato juice
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1/4 cup beef bouillon granules
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2 cups medium pearl barley
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2 pounds potatoes, peeled and cubed
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1-1/2 pounds carrots, sliced
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1 pound chopped cabbage
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1 pound onions, chopped
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1 package (16 ounces) frozen green beans
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1 package (16 ounces) frozen peas
Directions
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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.
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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.
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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.
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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