VEGETABLE SOUP FOR 50 PEOPLE
Here is a great soup to serve for a large gathering.
4 kg boneless beef chuck or shin, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1⁄2 cup vegetable oil
4 garlic cloves, minced
2 whole bay leaves
2 teaspoons dried thyme
6 liters water
1.7 to 2 kg peeled tomatoes
1.5 liters tomato juice
12 beef bouillon cubes
2 cups pearl barley
1 kg potatoes, peeled and cubed or grated
750 g carrots, sliced
500 g chopped cabbage
500 g onion, chopped
450 g frozen green beans
450 g frozen peas
Toss meat with flour, salt and pepper.
In a large Dutch oven, brown the meat in batches in oil, drain.
Transfer to a large stock pot 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 3 to 4 hours or until vegetables and meat are tender. Adjust seasoning to taste
Remove bay leaves.
Makes 50 servings.
Recipe posted by Amanda Conradie
