Bacon And Cabbage Soup Recipes

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BACON, POTATO AND CABBAGE SOUP



Bacon, Potato and Cabbage Soup image

a hearty soup with smoky bacon, cabbage and potatoes

Provided by [email protected]

Categories     Soup

Time 1h15m

Number Of Ingredients 10

1 pound bacon
1/2 cup chopped onion
4 large potatoes
1/2 head of cabbage
1 quart of chicken stock
2 cups water
1 tsp fresh ground pepper
1 TBS thyme
1 TBS salt
sour cream for garnish if desired

Steps:

  • Cut the bacon into small pieces.
  • Peel and cut the potatoes into 1/2 cubes
  • Heat a large soup pot over medium heat. Cook the bacon until it is quite crisp. Remove the cooked bacon from the pot. Strain the bacon grease and reserve.
  • Wipe out the pot and return to the stove. Add 3 TBS of the reserved bacon grease.
  • Add the onions and cook until the onions just start to brown.
  • Add the potatoes and stir, cooking until the potatoes are coated with bacon grease
  • Add the chicken stock and water. Bring to a boil and let simmer. Add most of the bacon reserving enough to sprinkle on top at serving.
  • Thinly slice the cabbage
  • After the potatoes have cooked add the cabbage and cook until the cabbage softens
  • Serve with the reserved bacon on top or with sour cream if desired

POTATO & SAVOY CABBAGE SOUP WITH BACON



Potato & Savoy cabbage soup with bacon image

A warming, hearty soup with that takes just 20 minutes to make

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Soup, Starter, Supper

Time 20m

Number Of Ingredients 9

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
550g floury potatoes, peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Steps:

  • Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
  • While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium

IRISH BACON AND CABBAGE SOUP



Irish Bacon And Cabbage Soup image

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Steps:

  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  • Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  • Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g

FRIED CABBAGE WITH BACON



Fried Cabbage with Bacon image

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Provided by Vairy

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 8

Number Of Ingredients 8

5 thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar
salt to taste
ground black pepper to taste

Steps:

  • Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
  • Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g

CABBAGE, LEEK, BEAN, AND BACON SOUP



Cabbage, Leek, Bean, and Bacon Soup image

This is one of my experimental recipes. And it was definately a learning experience. I learned that soaking white beans and chickpeas with black beans will dye them purple. I may use that knowledge later for dying Easter eggs, haha. It's kind of inspired by an Elzekaria recipe I love, which is cabbage and white beans in a soup.

Provided by Ambrosia for Guen

Categories     Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 14

5 tablespoons extra virgin olive oil
1 bulb of garlic
1/2 cup dried garbanzo beans
1/2 cup dried red beans
1/2 cup dried navy beans
1/2 cup wild rice
1 cup bacon, chopped
1 cup yellow onion, sliced for soup
1 large leek, halved and sliced
1 small savoy cabbage
3 cups chicken stock, homemade
8 cups water
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Soak all beans over night or 8 hours in water. Drain, rinse, and set aside until needed.
  • Pre-heat oven to 400 degrees. Cut top off of bulb of garlic so that all tops of cloves are exposed. Place bulb in foil or in small ramekin. Drizzle 1 tbs of olive oil on top of garlic. Salt and pepper. Place in oven and roast until tops are slightly browned - about 20-30 minutes. When roasted, set aside to cool.
  • While garlic is cooling, coat bottom of stockpot with remainder of olive oil. Heat olive oil Medium. Place onion in stockpot and salt. Sweat onion while halving and slicing leek. Place leek in stockpot and stir. Add bacon to stockpot. Squeeze roasted garlic out of bulb and into stockpot and stir, smashing the cloves as you go. Salt and pepper and sautee until leeks and onions are soft and bacon is just about to start browning. You don't want the bacon raw and you don't want it browned - get it somewhere in between.
  • As the above mixture is sauteeing, shred cabbage. Add cabbage and stir until all is coated with oil and bacon grease.
  • Stir in water and chicken stock and set stove temp to Medium High. Add bean mixture and rice and bring soup to a boil.
  • Boil until beans and rice are tender. Skim any bubbles off of the top of the soup throughout cook time. Serve when satisfied with all the textures in the soup.

Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.8, Sodium 143.2, Carbohydrate 21, Fiber 4.4, Sugar 3.2, Protein 6.8

CROCK POT POTATO AND CABBAGE SOUP WITH BACON



Crock Pot Potato and Cabbage Soup With Bacon image

This tasty and easy potato soup is cooked in a crock pot. It includes leek, cabbage, sour cream, and bacon.

Provided by Diana Rattray

Categories     Side Dish     Appetizer     Dinner     Entree     Soup

Time 8h30m

Yield 8

Number Of Ingredients 13

4 cups chicken stock (unsalted or low sodium)
3 potatoes (peeled and diced)
1 1/2 cups cabbage (chopped)
1 leek (diced, with white and only the very light green parts)
1/2 cup onion (chopped)
2 carrots (diced)
1/4 cup parsley (chopped)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1 bay leaf
8 ounces bacon (or more, as desired)
1/2 cup sour cream

Steps:

  • Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.
  • Stir in salt, pepper, caraway seeds, and bay leaf.
  • Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours (or until the vegetables are tender). Remove and discard bay leaf.
  • Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven .
  • Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
  • Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
  • Taste and adjust the seasonings.

Nutrition Facts : Calories 287 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 805 mg, Sugar 4 g, Fat 13 g, ServingSize 6-8 servings, UnsaturatedFat 0 g

BACON AND CABBAGE SOUP



Bacon and Cabbage Soup image

This is a very yummy soup! It's great for a cold weather warm-you-up, delecious as s meal beginner, or wonderful as a one pot meal! I sometimes use regular bacon in place of the Canadian bacon just to change it up sometimes. I forgot to measure how much soup I got but I know I froze several quarts. The amount will be a "guestimation".

Provided by FLUFFSTER

Categories     Chowders

Time 1h5m

Yield 4-5 quarts

Number Of Ingredients 9

1/3 lb Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large yukon gold potatoes, peeled and cut into 1/2-inch pieces
5 1/2 cups chicken stock or 5 1/2 cups low sodium chicken broth
4 bay leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 small head savoy cabbage, cored and thinly sliced into 1/2-inch pieces

Steps:

  • In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
  • Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
  • In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
  • pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
  • Working in 3 batches, in blender puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

BACON AND CABBAGE SOUP



Bacon and Cabbage Soup image

Provided by Paul Flynn

Categories     Soup/Stew     Blender     Chicken     Pork     Potato     St. Patrick's Day     Bacon     Cabbage

Yield Makes 4 servings

Number Of Ingredients 9

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

Steps:

  • In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
  • In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

BACON, CABBAGE, AND WHITE BEAN SOUP



Bacon, Cabbage, and White Bean Soup image

This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!

Provided by Paprika Girl

Categories     < 4 Hours

Time 1h15m

Yield 8 1 1/4 cup portions, 8 serving(s)

Number Of Ingredients 15

1/2 green cabbage, shredded and chopped (about 4-5 cups)
1 large carrot, peeled and chopped
2 medium onions, chopped
3 ounces about three strips smoked bacon, diced
1 (540 ml) can white beans
4 cups chicken broth
6 cups water
1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar (optional)
1 bay leaf
2 minced garlic cloves (optional)

Steps:

  • In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
  • Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
  • Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
  • Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
  • Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

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