Tag Archives: Soup

Jan12

Yummy Detox Cabbage Soup

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Yep, I bet that got you guys (males) attention — probably only if you’re thinking “I’ll NEVER eat that.”  Well, if you like veggies, you might give it a whirl.  There are recipes a million on the web for this type of soup, but I love it on a cold day, and it’s super good for you.

soup

I remember my mom making this soup years ago that was really good.  My version is just veggies, but if you must include protein, throw in some browned ground beef or stew meat.    You’ll love the crunchy veggies, and include green beans if you have a fancy for them – I love green beans, but not in soup.  Oh yeah, if you like kale, which I do not, you can use it either with, or instead of, the cabbage.

So, adjust to your liking, stay warm, and enjoy!

~Connie Kaye

Cabbage Vegetable Soup

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Ingredients:

Add 2 TBSP olive oil to a large pot over medium high heat.  Add 1 medium diced yellow onion, a couple of diced carrots, and a couple of diced stalks of celery.  Cook for 3-4 minutes or until onions start to become translucent.  Add 4 minced garlic cloves.  At this point, add fresh green beans if you are using them, along with bell pepper (optional.)

Top with a 28 oz. can of regular or Italian diced tomatoes, 4 cups (or one large container) of vegetable stock, basil, oregano and thyme to taste, along with salt and pepper to taste.  Stir well.  Bring to a boil and let simmer, uncovered over medium heat for about 25 minutes.  Add kale at this point if you wish.

Note:  I really like the flavored diced tomatoes – you can still add spices but not as much as with the plain tomatoes.  Also, when I use tomato products, I always add a little sugar to combat the acidity.  The veggies in this soup add all the sweetness needed, in my opinion, but if needed, you can add some low calorie sweetener.

Keeps for a week in the fridge, and freezes well.

 

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Jun19

Lasagna “Soup”

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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:

B & C

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.

~Connie Kaye

Lasagna Soup

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Ingredients:

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.

 

 

 

Mar10

A Celebration!!

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Twenty-four years ago today I was blessed with this wonderful little blonde person who came into my life.  If you haven’t already figured this out, I love love love my family!  Mike, Brandi and her husband Hyatt, Brice and Kristy — they are all the total bomb and my world revolves around them.  They are IT.  So, I’m going to share a favorite food of Mr. Birthday Boy Brice today, and also some pics and memories of the journey.  This guy:
Brice

He lives in Oklahoma now, for the most part, but on his rodeo and roping journeys, and holidays, comes home to give Mom a hug(s).  He probably hasn’t gotten off a horse to read my blog yet, but maybe this will entice him.  Whenever the munchkins are coming home, I always ask for requests for food.  Next month I’ll feature another favorite of not only Brice, but his sister Brandi, whose birthday is in April.   Everyone at my house loves vegetable beef (hamburger) soup and it freezes so well, that throughout college, I sent it home in small containers to be heated up at a later date.

The whole rodeo thing kinda began like this:
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and progressed to this:

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Go Round and Fast Time winner at the NHSRA Finals

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Many, many great memories with my kids on the rodeo trail.  Cooking in a horse trailer is somewhat similar to cooking on a boat I’ve found.  Simple, easy dishes are the best.  This recipe is one that could go from the freezer to any means that you have to heat it up:  microwave, stove, campfire.

So here’s the recipe.  I’ve actually never written this down and measured anything, so bear with me.  You will notice that I use frozen veggies – I personally don’t like green beans in my soup, and if Mom isn’t a fan, it’s probably not showing up in my recipes.  However, I do fresh carrots if I have them on hand.  You can pick what fits your cooking style and time frame best.  My friend Kristi used to throw in cauliflower and some other stuff, and man was it amazing.  Remember how your version is never as good as your Mom’s, well, same case with Kristi’s soup – I cannot really replicate her version.  So, enjoy some soup, and hug your kids today. They grow up WAY too quickly, and then don’t fit on your lap anymore.  ~Connie

Hamburger Vegetable Soup

  • Servings: a hungry crowd
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Ingredients:
1 lb. ground beef
1 medium onion, chopped
1 clove minced garlic
1 can petite diced tomatoes
1 can beef broth
1 cup diced potatoes
1/2 bag frozen peas and carrots
1/3 bag frozen corn
1/3 cup red wine
1 bay leaf
Dried basil, salt, pepper and parsley to taste

Brown ground beef well, breaking apart.  Drain drippings and discard.  In large soup pot, saute onions and garlic in butter until onions are tender.  Add ground beef and remaining ingredients, stir well.  Bring to a boil, then reduce temperature.  Simmer until veggies are tender.  You may need to adjust liquids (beef broth).  Remove bay leaf before consuming, or watch someone find it.  Your choice..