HEARTY BEEF AND VEGETABLE SOUP
This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!
Ingredients
45 serv.- lbs chuck steaks, cut into 1 inch x 1/2-inch pieces↗8
- gallons beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors↗2
- lbs frozen mixed vegetables3
- stalks celery, chopped↗12
- large onions, chopped↗5
- (12 ounce) cans whole kernel corn↗3
- gallon v 8 juice↗1⁄2
- ounces pearl barley↗8
- cup Lea & Perrins Worcestershire Sauce↗3⁄4
- teaspoons salt↗2
- tablespoons black pepper↗2
- bay leaf↗1
- tablespoon ground marjoram1
- teaspoons ground thyme↗1 1⁄2
- (12 ounce) cans stewed tomatoes, chopped↗2
- lb butter↗1⁄4
Step-by-step instructions
- 1
In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
- 2
Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
- 3
Heat on high covered until boiling, remove cover and reduce heat to 250°.
- 4
Simmer for 2 hours or until beef is tender.
- 5
Add frozen vegetables and remainder of barley and simmer for another hour.
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