Vegetable Beef Soup

* Exported from MasterCook *

VEGETABLE BEEF SOUP

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Soups Meats
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
8 pounds Boneless beef chuck -- 1/2"
1 cup All-purpose flour
1 tablespoon Salt
2 teaspoons Pepper
1/2 cup Cooking oil
4 Cl garlic -- mince
2 Bay leaves
2 teaspoons Dried thyme
6 quarts Water
4 cans Tomato sauce -- 15oz ea
46 ounces Tomato juice
12 Beef bouillon cubes
2 cups Med pearl barley
2 pounds Potatoes; peel -- cube
1 1/2 pounds Carrots -- slice
1 pound Cabbage -- chop
1 pound Onions -- chop
16 ounces Frozen green beans
16 ounces Frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in
batches in oil; drain.
Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme,
water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce
heat; cover and simmer 1 hour. Add veggies; bring to a boil. Reduce heat; cover
and simmer 1-1/2 to 2 hours or until veggies and meat are tender. Remove bay
leaves.

Source: Taste of Home.





- - - - - - - - - - - - - - - - - -