Vegetable beef soup

Name: Vegetable beef soup
Prep time: 15 min
Cook time: 80 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: en
Ingredients: 1 tablepsoon Olive oil; 2 ½ Libras. Chuck roast, cubed; ½ Gal. Beef stock, warm; 12 Oz Tomato paste; 3 Cups Onions, diced; 3 Cups Celery, diced; 2 Cups Carrots, diced; 1 Cup Bell pepper, diced; 1 Libras. Mushrooms, sliced; 4 Cups Cabbage, chopped (medium head); 1 Libras. Turnips, diced; 3 ½ Libras. Peeled tomatoes, whole; 12 Cloves Garlic, minced; 1 tablepsoon Italian seasoning; 3 Each Bay leaves; 1 tablepsoon Worcestershire sauce; 1 Cup Pearled barley; 1 ½ Libras. Green beans, cut; 1 Libras. Lima beans; 1 Libras. Green peas; To taste Salt and white pepper

Main Dish

6 servings

15 min

80 min

Very Easy

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Ingredients

Number of serving: 6

1 tablepsoon Olive oil

2 ½ Libras. Chuck roast, cubed

½ Gal. Beef stock, warm

12 Oz Tomato paste

3 Cups Onions, diced

3 Cups Celery, diced

2 Cups Carrots, diced

1 Cup Bell pepper, diced

1 Libras. Mushrooms, sliced

4 Cups Cabbage, chopped (medium head)

1 Libras. Turnips, diced

3 ½ Libras. Peeled tomatoes, whole

12 Cloves Garlic, minced

1 tablepsoon Italian seasoning

3 Each Bay leaves

1 tablepsoon Worcestershire sauce

1 Cup Pearled barley

1 ½ Libras. Green beans, cut

1 Libras. Lima beans

1 Libras. Green peas

To taste Salt and white pepper

Preparation

Heat the olive oil in a large stock pot and then sauté the cubed beef until nicely browned.
Keeping the stock pot over a high heat, add the beef stock and tomato paste and stir well until dissolved.
Then add the next twelve ingredients and bring to a boil, then reduce heat to a simmer.
Add the pearled barley and stir well, cover and continue to simmer for one hour or until barley is cooked and tender.
Add the green beans, lima beans and peas and bring back to a simmer for about 20 minutes or until all the vegetables are tender.
Season with salt and white pepper to taste.
To Serve: Ladle 1 cup portions into a soup bowl.

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