VEGETABLE BEEF SOUP FOR 50

Vegetable Beef Soup for 50 image

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

Provided by Taste of Home

Categories Lunch

Time 3h10m

Yield 50 servings.

Number Of Ingredients 19

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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

Steps:

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 : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 547mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.