Cabbage Soup with Bacon and Potatoes

Cabbage Soup with Bacon and Potatoes

This cabbage soup with bacon and potatoes is hearty, simple to make with everyday ingredients, and can be on your table in just over half an hour on a chilly day!

Course Soup

Cuisine American, Central European

Keyword bacon cabbage potato soup, cabbage soup with bacon and potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 252kcal

Author Natasha Bull

Ingredients

6 strips bacon cut into small pieces
1 medium onion chopped
3 cups cabbage chopped
3 cloves garlic minced
1 (14 fluid ounce) can tomato sauce or crushed tomatoes
4 cups chicken broth
1 teaspoon paprika
1/4 teaspoon Italian seasoning
1 large Russet potato peeled & diced
1/2 cup heavy/whipping cream
Salt & pepper to taste

Instructions

Cut the bacon up (I do this quickly using kitchen shears) and add it to a soup pot. Fry until crispy, then transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon grease in the pot.
Add the onion to the pot and sauté for 3-4 minutes over medium-high heat.
Stir in the cabbage and cook for another 6-8 minutes or until the onions and cabbage are lightly browned.
Add in the garlic and cook for 30 seconds.
Add the tomato sauce, broth, paprika, Italian seasoning, the potato, and about 3/4 of the cooked bacon (reserve the rest for topping bowls). Increase the heat to high and bring to a boil.
Once it's boiling, reduce the heat and simmer with the lid slightly ajar for about 20-25 minutes or until the potatoes are tender.
Stir in the cream and season with salt & pepper as needed. Serve and top the bowls with the rest of the bacon.

Notes

Serves 4-6 depending on portion size.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition