Vegetable Beef Soup

---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]

Title: Vegetable Beef Soup
Categories: soups
Yield: 50 servings

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
8 Boneless beef chuck; 1/2"
1 All-purpose flour
1 Salt
2 Pepper
1/2 Cooking oil
4 garlic; mince
2 Bay leaves
2 Dried thyme
6 Water
4 Tomato sauce; 15oz ea
46 Tomato juice
12 Beef bouillon cubes
2 Med pearl barley
2 Potatoes; peel; cube
1 1/2 Carrots; slice
1 Cabbage; chop
1 Onions; chop
16 Frozen green beans
16 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.



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