HEARTY BEEF AND VEGETABLE SOUP

HEARTY BEEF AND VEGETABLE SOUP image

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!

Provided by Smoky Okie

Categories Clear Soup

Time 4h30m

Yield 4 1/2 gallons, 45 serving(s)

Number Of Ingredients 16

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Ingredients

8 lbs chuck steaks, cut into 1 inch x 1/2-inch pieces
2 gallons beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors
3 lbs frozen mixed vegetables
12 stalks celery, chopped
5 large onions, chopped
3 (12 ounce) cans whole kernel corn
1/2 gallon v 8 juice
8 ounces pearl barley
3/4 cup Lea & Perrins Worcestershire Sauce
2 teaspoons salt
2 tablespoons black pepper
1 bay leaf
1 tablespoon ground marjoram
1 1/2 teaspoons ground thyme
2 (12 ounce) cans stewed tomatoes, chopped
1/4 lb butter

Steps:

In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
Heat on high covered until boiling, remove cover and reduce heat to 250°.
Simmer for 2 hours or until beef is tender.
Add frozen vegetables and remainder of barley and simmer for another hour.

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