Beef Vegetable Soup For 120 Food

BEEF VEGETABLE SOUP

Steps:

• Put stew beef in a large dutch oven with enough water to cover it.
• Bring to a boil and add bouillon cubes.
• Simmer, covered, approx 1 1/2 hours or until meat is almost done.
• Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
• Additional water (or beef broth if you prefer) may be added if needed.
• While the beef simmers, brown and drain ground beef.
• When stew beef is almost done, add all remaining ingredients.
• Simmer approx 30 minutes or until vegetables and pasta are done.
• If the soup seems to be too thick, additional water (or beef broth) may be added.

BEEF VEGETABLE SOUP FOR CROCK POT

Steps:

• In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain. Stir in salt and pepper.
• Transfer to a 5 quart slow cooker. Add the remaining ingredients. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving.
• Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like.
• A little sweet potato substituted for some of the white potato might be good -- and I find adding a little cabbage to vegetable soup always kicks up the flavor just a notch.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

VEGETABLE BEEF SOUP FOR 50

Steps:

• 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.

BEEF VEGETABLE SOUP

Steps:

• About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
• salt 10 cups hot water to boiling.
• Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
• Cover; Simmer for 2 hours.
• I remove the meat at this point and shred it and get rid of the bones.
• (You don't have to do this, it's just my preference).
• Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
• To Freeze: Cut meat from the bones (if you haven't already) and discard.
• Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
• Freezes up to 3 months.

VEGETABLE BEEF SOUP FOR 50

Steps:

• Toss beef 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 1-1/2 to 2 hours or until vegetables and meat are tender.
• Remove bay leaves.
• Makes 50 servings.

VEGETABLE-BEEF-BARLEY SOUP

Steps:

• In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.