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Vegetable Beef Soup for 50

Vegetable Beef Soup for 50
Vegetable Beef Soup for 50 is a dairy free main course. One serving contains 240 calories, 18g of protein, and 11g of fat. This recipe serves 50. It will be a hit at your Autumn event. If you have tomato sauce, thyme, cabbage, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

1
In a large resealable plastic bag, combine the flour, salt and pepper.
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Salt And PepperSalt And Pepper
All Purpose FlourAll Purpose Flour
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2
Add beef, a few pieces at a time, and shake to coat.
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ShakeShake
BeefBeef
3
In a large Dutch oven, brown the meat in oil in batches; drain.
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MeatMeat
Cooking OilCooking Oil
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4
Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
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Tomato SauceTomato Sauce
Bay LeavesBay Leaves
BouillonBouillon
BarleyBarley
GarlicGarlic
JuiceJuice
ThymeThyme
WaterWater
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5
Bring to a boil. Reduce heat; cover and simmer for 1 hour.
6
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.
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VegetableVegetable
MeatMeat
7
Remove bay leaves.
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Bay LeavesBay Leaves
DifficultyExpert
Ready In3 hrs, 10 m.
Servings50
Health Score13
Dairy Free
DietsDairy Free
Dish TypesSoup
OccasionsFallWinter
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