Vegetable Beef Soup For 50

• 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

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. 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.
3. 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.

boneless beef chuck, flour, salt, pepper, canola oil, garlic, bay leaves, thyme, water, tomato sauce, tomato juice, beef bouillon granules, pearl barley, potatoes, carrots, cabbage, onions, green beans, frozen peas

Taken from www.tasteofhome.com/recipes/vegetable-beef-soup-for-50/ (may not work)