mary alice's homestyle vegetable soup
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.
prep time
30 Min
cook time
1 Hr
method
---
yield
10 serving(s)
Ingredients
- 1 pound roast beef (may be leftovers)
- 2 quarts home canned tomatoes
- 1 large onion, cut in half and sliced
- 2 cups fresh or frozen corn
- 1 pint home canned green beans
- 1 small can peas and carrots
- 1 cup lima beans
- 2 tablespoons poultry seasoning
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 cups lightly cooked elbow macaroni (should be a bit harder than al dente)
- 1/2 cup fresh parsley
How To Make mary alice's homestyle vegetable soup
-
Step 1Chop 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.
-
Step 2Add 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.
-
Step 3Add 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.
-
Step 4Serve with country corn bread or fresh homemade rolls.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Vegetable Soup
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes