Cabbage Soup with Bacon and Potatoes
User Reviews
5
Cabbage Soup with Bacon and Potatoes
Description
This recipe uses fried bacon pieces infused into a sauté of onion and cabbage, which are cooked until lightly browned to bring out their sweetness and depth. Adding garlic enhances the aromatic base before tomato sauce, chicken broth, smoked paprika, and Italian seasoning join the pot. Diced russet potatoes add substance and absorb the soup's flavors as it simmers until tender.
The finishing touch of heavy cream enriches the broth, balancing the acidity from the tomato sauce and smoothing the overall mouthfeel. The reserved crispy bacon pieces sprinkled atop each serving add texture contrast and a savory punch.
Serves four to six depending on portion size, this soup is suitable for chilly days when a satisfying, straightforward dish is welcome. Its mix of ingredients creates a balanced, filling meal with smoky undertones and smooth creaminess.
Ingredients
- 6 trips 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 cream aka whipping cream
- salt to taste
- black 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
- This recipe is designed to serve 4 to 6 people depending on serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 1084mg | 45% |
| Potassium | 760mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 34mg | 38% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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