Posted by: inyomouth | February 19, 2010

Vegetable Beef Soup + Garlic Bread

A winter favorite at my house served alongside an all time favorite in Inyo…


Vegetable Beef Soup

3-4 pound bone-in chuck roast

1 6 oz can tomato paste

1 large can diced tomatoes

1 pkg frozen mixed veggies

1 large onion chopped

1/2 cabbage

2 T sugar, salt, pepper

Mozzarella cheese melted on top

Put the chuck roast in a large stock pot and fill with water just to barely cover the meat. Add salt and pepper. Bring to a boil, reduce heat to low and cook for 2-3 hours. Let the pot cool. Take the meat out and shred it into bite-sized pieces and return it to the pot. Let rest overnight in the fridge and remove the solidified fat. Put the pot back on the stove and add tomato pastes, diced tomatoes, frozen veggies, onion, cabbage and seasonings. Simmer for 45 minutes. At that point it is ready to eat, but it tastes better the next day or after a couple of hours.

Garlic Bread

1 stick salted butter, softened

4 gloves garlic, minced

3/4 cup parmesan cheese

2 T mayonnaise (secret ingredient)

Chopped parsley

2 loaves of freshly baked french bread, cut in half

Mix all the ingredients together and smear onto your bread halves. Broil to perfection. We love bread.



  1. i cant decide if i love the garlic bread or the beef in the soup best. maybe i will have to go back for seconds. -b

  2. Your great grandmother would be sooo proud!

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