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.
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.
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.
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.
4Serve with country corn bread or fresh homemade rolls.