Vegetable Soup with Grilled Cheese Sandwich Dunkers

By JJCR

Ingredients

• Soup:
• 3 tb. olive oil
• 3 lbs. gr. beef
• 4 stalks celery, finely chopped (2 cups)
• 2 med. onions, chopped (1 cup)
• 1 28-oz. can chopped, peeled tomatoes, undrained
• 12 oz. fresh tomatoes, chopped (2 cups)
• 2 beef bouillon cubes (sub BV)
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 cups frozen mixed vegetables
• 2 cups chopped white potato
• 1 1/2 cups frozen corn kernels
• 1/2 cup uncooked elbow macaroni
• 1/4 cup chopped fresh parsley
• Dunkers:
• 10 slices white bread, quartered and crusts removed
• 5 Tbsp. unsalted butter, softened
• 10 slices American cheese, quartered

Details

Servings 10

Preparation

Step 1

For the soup, in a lg pot, heat the oil over med-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tbsp. fat from the pot. Heat the remaining fat over med-high heat and add the celery and onions; cook until softened stirring occasionally.
Add 3 qts. water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to pot. Cover and simmer for 30 min.
Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 min. Taste and adjust the seasoning if desired.
For the dunkers, spread ea. qt of bread with butter. Place a slice of cheese between two pieces of bread (buttered sides out) pinching the edges together to seal. Heat a lg. skillet pressing gently with the back of a spatula. Serve the dunkers with the soup.