"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Vegetable Soup with Grilled Cheese Sandwich Dunkers Recipe

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This recipe for Vegetable Soup with Grilled Cheese Sandwich Dunkers, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie King
Added: Saturday, January 24, 2009


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
10 slices white bread, quartered and crusts removed
5 T. unsalted butter, softened
10 slices American cheese, quartered

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.
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.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
Good for those cold, snowy or rainy days and nights.
*Grandpa John Stechmann decked out for the weather. Check out the sleds that these logs were piled on. Holy cow! Bet they needed Clydesdales to pull these things!




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