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Cabbage And Bacon Soup Recipe

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a lovin' forkful Cabbage Soup with Bacon, Potatoes and White Beans
a lovin' forkful Cabbage Soup with Bacon, Potatoes and White Beans from alovinforkful.blogspot.com

Description

Cabbage and Bacon Soup is a hearty and nutritious soup that is perfect for a cold and rainy day. This soup is made with fresh cabbage, crispy bacon, and a blend of herbs and spices. The combination of flavors in this soup is simply amazing, and it's a great way to get your daily dose of vegetables.

Prep time

The prep time for this soup is around 15 minutes.

Cook Time

The cook time for this soup is around 40 minutes.

Ingredient

  • 6 strips of bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head of cabbage, chopped
  • 4 cups of chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Equipment

  • A large soup pot
  • A cutting board and a sharp knife
  • A wooden spoon
  • A ladle

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped bacon and cook until crispy, about 5-7 minutes.
  3. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes.
  4. Add the chopped cabbage and cook for 5 minutes, stirring occasionally.
  5. Add the chicken broth, dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper to the pot.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the cabbage is tender.
  7. Remove the bay leaf and discard it.
  8. Use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender and puree it in batches.
  9. Return the soup to the pot and reheat it over medium heat.
  10. Serve hot with a sprinkle of chopped fresh parsley or croutons on top.

Notes

  • This soup can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
  • You can use vegetable broth instead of chicken broth to make this soup vegetarian.
  • You can also add some cooked shredded chicken or sausage to the soup for a heartier meal.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Total fat: 9g
  • Saturated fat: 2g
  • Cholesterol: 12mg
  • Sodium: 900mg
  • Total carbohydrates: 16g
  • Dietary fiber: 5g
  • Sugar: 7g
  • Protein: 10g

Recipes FAQ

  • Can I use red cabbage instead of green cabbage?

    • Yes, you can use red cabbage instead of green cabbage in this recipe. Keep in mind that red cabbage has a slightly different flavor than green cabbage, so the soup might taste slightly different.

  • Can I use bacon bits instead of chopped bacon?

    • Yes, you can use bacon bits instead of chopped bacon in this recipe. However, keep in mind that bacon bits are usually more processed and contain more additives than fresh bacon.

  • Can I make this soup in a slow cooker?

    • Yes, you can make this soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Recipe Tips

  • Make sure to chop the cabbage into small pieces to ensure that it cooks evenly.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup. Just make sure to let the soup cool slightly before blending it, and blend it in batches to avoid any accidents.
  • If you want to make this soup even more flavorful, you can add some chopped carrots, celery, or potatoes to the pot.

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