1(14 fluid ounce) cantomato sauce or crushed tomatoes
1largeRusset potatopeeled & diced
Salt & pepperto taste
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.
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.