Ingredients: |
Ingredients: SOUP:
3 T. extra virgin olive oil
3 lbs. ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1-28 oz. can chopped, peeled tomatoes, undrained
12 oz. fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillion cubes
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp. salt
1 tsp. celery salt
1/2 tsp. freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped wite potato
1 1/2 cups frozen corn kernels
1 cup frozen cut okra
1/2 cup uncooked elbow macaroni
1/4 cup shopped fresh parsley
DUNKERS:
10 slices white bread, quartered and crusts removed
5 T. unsalted butter, softened
10 slices American cheese, quartered
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Directions: |
Directions:Soup:
1. In a large pot, heat the oil over medium-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 T. fat from the pot. Heat the remaining fat, over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.
2. Add 3 quarts water, the canned and fresh tomatoes, the bouillion cubes, basil, oregano, garlic powder, salt, celery salt, pepper and bay leaves to the pot. Cover and simmer for 30 mnutes.
3. Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning if desired.
DUNKERS:
1. Spread each quarter 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 large skillet over medium heat. Cook the sandwiches about 3 minutes per side or until golden brown, pressing gently with the back of a spatula. Serve the dunkers with the soup. |
This recipe for Vegetable Soup with Grilled Cheese Sandwich Dunkers is from