Vegetable Beef Soup - Recipe #3504

Ingredients

• 8 lbs. boneless beef chuck, cubed
• 1 cup all-purpose flour
• 1 tbsp. salt
• 2 tsp. pepper
• 1/2 cup cooking oil
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp. dried thyme
• 1-1/2 gal. water
• 4 cans (15 oz. each) tomato sauce
• 1 can (2-7/8 lb.) tomato juice
• 12 beef bouillon cubes
• 2 cups md. pearl barley
• 2 lbs. potatoes, peel and cubed
• 1-1/2 lb. carrots, sliced
• 1 lb. cabbage, chopped
• 1 lb. onions, chopped
• 1 pkg. (1 lb.) frozen green beans
• 1 pkg. (1 lb.) frozen peas