Recipe of Vegetable Beef Soup - Food Recipes

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

Title: Vegetable Beef Soup
Categories : soups
Serving size: 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. - - - - - - - - - - - - - - - - - - -----