*  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.
 
 
 
 
 
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