1. Toss beef with flour, salt and pepper. 2. In a large Dutch oven, brown the meat in batches in oil, drain. 3. Transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. 4. Bring to a boil. 5. Reduce heat; cover and simmer 1 hour. 6. Add vegetables; bring to a boil. 7. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. 8. Remove bay leaves. 9. Makes 50 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
