Vegetable Beef Soup

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.

Place oil in large skillet or dutch oven and brown meat in batches.

Placed browned meat in laarge stockpot; add garlic, bay leaves, thyme, water, tomato sauce, tomato juice, bouillon and barley.

Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add vegs; bring to a boil then reduce heat, cover and simmer 1-1/2 to 2 hours or until vegs and meat are tender.

Remove bay leaves.

Yield: 50 servings.