Mary Alice's Homestyle Vegetable Soup

Susan Feliciano

By
@frenchtutor

This recipe came from a dear old sister at my church. She's been gone now for over 10 years, and lived to over 90. She gardened extensively up until just before she died, and we used to spend a lot of time together in her garden. I learned some of my canning and preserving skills from her. We used to ask her to bring this soup to all our church dinners.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

1 Hr

Ingredients

1 lb
roast beef (may be leftovers)
2 qt
home canned tomatoes
1 large
onion, cut in half and sliced
2 c
fresh or frozen corn
1 pt
home canned green beans
1 small
can peas and carrots
1 c
lima beans
2 Tbsp
poultry seasoning
1 Tbsp
salt
2 tsp
black pepper
2 c
lightly cooked elbow macaroni (should be a bit harder than al dente)
1/2 c
fresh parsley

Directions Step-By-Step

1
Chop roast beef into small pieces. Place in a large soup pot with the tomatoes. Bring to a boil and simmer uncovered about 20-30 minutes to soften up the beef.
2
Add in the onion, corn, green beans, peas and carrots, and lima beans. Add water or broth if you like a thinner soup. Bring to a boil, lower heat, and simmer, covered, about 45 minutes. This should be a slow simmer, not a boil.
3
Add in the poultry seasoning, salt, pepper, macaroni, and parsley. Bring to a boil again, lower heat, and simmer uncovered about 20 minutes. Stir to prevent sticking.
4
Serve with country corn bread or fresh homemade rolls.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup