Vegetable Beef Soup

8 lb Boneless beef chuck; 1/2" cubes
1 c All-purpose flour
1 tb Salt
2 ts Pepper
1/2 c Cooking oil
4 Cl garlic; mince
2 Bay leaves
2 ts Dried thyme
6 qt Water
4 cn Tomato sauce; 15oz ea
46 oz Tomato juice
12 Beef bouillon cubes
2 c Med pearl barley
2 lb Potatoes; peel, cube
1 1/2 lb Carrots; slice
1 lb Cabbage; chop
1 lb Onions; chop
16 oz Frozen green beans
16 oz Frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add veggies; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until veggies and meat are tender. Remove bay leaves.

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