Mary Alices Homestyle Vegetable Soup Food

MARY ALICE'S HOAGIE DIP

Steps:

• Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
• Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
• Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

HOME-STYLE VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
• Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
• Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

MARY ALICE'S HOMESTYLE VEGETABLE SOUP

Steps:

• 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.

HOMESTYLE VEGETABLE SOUP

Steps:

• Add broth to a large soup pot.
• Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
• Bring mixture to a simmer.
• Add black pepper.
• Simmer for 20-30 minutes, or until potatoes and carrots are tender.
• Add water if necessary to thin out soup.
• Tastes even better the next day.
• For Vegetarian use the vegetable broth.

HOMESTYLE CHICKEN SOUP

Steps:

• Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
• Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
• Tied in a cheesecloth sachet: .

HOMEMADE VEGETABLE SOUP

Steps:

• Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
• Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
• Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
• Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes