Name: Beef Barley Vegetable Soup
Prep time: 45 min
Cook time: 30 min
Yield: 96 16oz
Ingredients: 10 lbs beef (brisket, diced); 15 ea onions (diced); 1/2 cup basil (dried); 1/8 cup thyme (dried); 1/8 cup oregano (dried); 1 Tbsp pepper (black, ground); 1.5 cups water; 8 gal stock (beef); 102 oz tomatoes (canned, diced); 106 oz tomatoes (canned, crushed); 3/4 gal barley (dried); 8 cups carrots (diced); 2 ea cabbage (green, diced); 3/4 cup salt

Sunday’s soup at The Bake Shop!

Beef Barley Vegetable Soup

CourseSoup

Servings	Prep Time
96 16oz	45 minutes

Cook Time

30 minutes

Servings	Prep Time
96 16oz	45 minutes

Cook Time

30 minutes

Beef Barley Vegetable Soup

CourseSoup

Servings	Prep Time
96 16oz	45 minutes

Cook Time

30 minutes

Servings	Prep Time
96 16oz	45 minutes

Cook Time

30 minutes

Ingredients

Meat

10 lbs beef brisket, diced
15 ea onions diced
1/2 cup basil dried
1/8 cup thyme dried
1/8 cup oregano dried
1 Tbsp pepper black, ground
1.5 cups water

Stock

8 gal stock beef

Vegetables

102 oz tomatoes canned, diced
106 oz tomatoes canned, crushed
3/4 gal barley dried
8 cups carrots diced
2 ea cabbage green, diced
3/4 cup salt

Servings: 16oz

Units:

Instructions

Roast Meat

Dice brisket and roast in oven at 400F until lightly browned. Add herbs, onions and water. Continue to roast until meat is cooked and onions are browned.

Assembly

In large soup pot bring stock to a boil. Add tomatoes and barley, bring back to boil. Add carrots and boil 20-30 minutes. Add cabbage and boil until tender. Add meat mixture.

Finish

Add salt to taste Turn down to medium low and hold until ready to serve. Garnish with parsley.

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