TORTELLINI SOUP WITH GROUND BEEF RECIPES

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VEGETABLE BEEF SOUP FOR 50 RECIPE: HOW TO MAKE IT



Vegetable Beef Soup for 50 Recipe: How to Make It image

Do you cringe at the thought of making soup for a crowd? This wonderfully seasoned soup with a rich broth is really quite easy.—Elsie Schimmer, Grand Island, Nebraska

Provided by Taste of Home

Categories     Lunch

Total Time 03 hours 10 minutes

Prep Time 40 minutes

Cook Time 02 hours 30 minutes

Yield 50 servings.

Number Of Ingredients 19

8 pounds boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons pepper
1/2 cup canola oil
4 garlic cloves, minced
2 bay leaves
2 teaspoons dried thyme
6 quarts water
4 cans (15 ounces each) tomato sauce
1 can (46 ounces) tomato juice
1/4 cup beef bouillon granules
2 cups medium pearl barley
2 pounds potatoes, peeled and cubed
1-1/2 pounds carrots, sliced
1 pound chopped cabbage
1 pound onions, chopped
1 package (16 ounces) frozen green beans
1 package (16 ounces) frozen peas

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.

Nutrition Facts : Calories 221 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 547mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

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