Bacon Cabbage Soup (Print Version)
A comforting mix of crispy bacon, soft potatoes, and fresh cabbage in a flavorful broth. Easy and great for colder nights.
# Ingredients:
01 -
Fresh parsley to sprinkle on top.
02 -
A pinch of black pepper, to your liking.
03 -
Kosher salt, as needed.
04 -
1 bay leaf for simmering.
05 -
4-5 cups of chicken stock.
06 -
1 carrot, cut into thin rings.
07 -
1/2 pound of potatoes, chopped small.
08 -
Half a head of cabbage, roughly sliced.
09 -
1 onion, chopped into small pieces.
10 -
8 ounces of bacon, divided into chunks.
# Steps:
01 -
Cook the bacon in a big pot on medium heat for about 5 to 7 minutes. Take it out when crispy, but leave the grease behind.
02 -
Toss the diced onion into the bacon grease and cook until soft, roughly 3 minutes. Stir in the carrot slices, letting them cook a couple more minutes.
03 -
Throw in the chopped potatoes and cabbage. Sprinkle on some salt and pepper, and let everything cook together for another 3 or 4 minutes.
04 -
Pour in the broth and toss in the bay leaf. Bring it to a boil, then lower the heat and let it gently bubble for about 15 to 20 minutes, or until the veggies are soft.
05 -
Put the crispy bacon back into the pot, taste for seasoning, and adjust as needed. Ladle into bowls and top with parsley before serving warm.
# Helpful Notes:
01 -
You can swap some chicken stock for beef for a deeper flavor.
02 -
Tastes even better the next day after the flavors blend.