Vegetable Beef Soup for 50

Yield: 50 Servings
Categories: Beef, Soups
8lbBoneless beef chuck, cut into 1/2" cubes
1cAll-purpose flour
1tbSalt
2tsGround black pepper
1/2cVegetable oil
4Garlic cloves, minced
2Bay leaves, whole
2tsDried thyme
6qtWater
60ozTomato sauce (four 15-ounce cans)
46ozTomato juice (one 46-ounce can)
12Beef bouillon cubes
2cMedium pearl barley
2lbPotatoes, peeled and cubed
1 1/2lbCarrots, sliced
1lbChopped cabbage
1lbOnions, chopped
16ozFrozen green beans (one 16-ounce bag)
16ozFrozen peas (one 16-ounce bag)
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