Recipe for Vegetable Beef Soup for 50 
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Yield:
50 Servings
Ingredients:
Amount Ingredient
8 lb Boneless beef chuck, cut into 1/2" cubes
1 cup All-purpose flour
1 tbl Salt
2 tsp Ground black pepper
1/2 cup Vegetable oil
4 x Garlic cloves, minced
2 x Bay leaves, whole
2 tsp Dried thyme
6 qt Water
60 oz Tomato sauce (four 15-ounce cans)
46 oz Tomato juice (one 46-ounce can)
12 x Beef bouillon cubes
2 cup Medium pearl barley
2 lb Potatoes, peeled and cubed
1/2 lb Carrots, sliced
1 lb Chopped cabbage
1 lb Onions, chopped
16 oz Frozen green beans (one 16-ounce bag)
Instructions:
Instructions: 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 vegetables; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.

Makes 50
servings.

NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand Island, Nebraska.

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