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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
50 Servings
Prep: 40 min.
Cook: 2-1/2 hours
Ingredients
Directions
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.
Yield: 50 servings.
Nutritional Facts: 1 serving (1 cup) equals 221 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 547 mg sodium, 17 g carbohydrate, 3 g fiber, 17 g protein.