When my kids were growing up, I wasn’t able to be very creative in the kitchen because 1. Too busy outside keeping up with the animals and helping my kids in the arena, and teaching full time, and 2. They weren’t into creative Connie cooking. However, I’m so tickled that as my daughter has grown up, she now has my love of cooking and is creating some delicious meals. Together with my husband, they encouraged me into the creation of Connie Kaye’s Kitchen. (I would share son Brice’s stew, but have NO idea how he made it.) At her Ohio wedding reception:
Brandi shared this recipe with me last fall, and it’s really delicious. I’m really not sure that I call it soup, but even though it’s summer, it’s delicious and you can throw it in the crockpot and have a meal ready when you get home. Or, in my case, a meal ready back at the dock. I encourage you to be creative and adjust to your crowds liking.
I hope you enjoy her recipe, and you can visit her blog here.
1 lb ground beef (I have used 1/2 beef and 1/2 pork and it’s really good too)
1 onion chopped (I use a medium sized onion)
3 cloves garlic, minced
1 tsp thyme
1 tbsp. firmly packed brown sugar (I have a sweet tooth so I double it)
1- 32 oz box of chicken broth
2 can (14.5) diced tomatoes
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 c. broken lasagna noodles
1 5 oz package grated parmesan
2 c. shredded mozz cheese
In large heavy bottom pot, combine beef, onion , garlic and cook over medium-high heat for 8-10 minutes or until beef is browned. Stirring occasionally. Drain well.
Stir in thyme, sugar, broth, tomatoes, tomato sauce, Italian seasoning and salt. Bring to boil over medium-high heat, reduce & simmer for 20 minutes. Add noodles and stir until tender. Stir in parmesan cheese.
Put soup in ovenproof bowls and sprinkle with mozzarella. Broil until cheese is melted to desirable level.