Vegetable Beef Soup for 50

8 # boneless beef chuck, cut into 1/2 inch cubes
1 C all purpose flour
1 T salt
2 t pepper
1/2 C cooking oil
4 garlic cloves, minced
2 bay leaves
2 t dried thyme
6 quarts water
4 cans (15 oz each) tomato sauce
1 can (46 oz) tomato juice
12 beef bouillon cubes
2 C medium pearl barley
2 # potatoes, peeled and cubed
1-1/2 # carrots, sliced
1 # chopped cabbage
1 # onions, chopped
1 bag (16 oz) frozen green beans
1 bag (16 oz) frozen peas

Toss beef with flour, salt and pepper. In large Dutch oven, brown 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 one hour.

Add vegetables; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.

Yield: 50 servings