---------- 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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