---------- 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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