Cabbage Potato and Bacon Soup, a healthy and filling dish for the cold season. It’s highly nutritious and delicious, and it’s ready in well under 30 minutes. A fantastic midweek dinner for the whole family, this soup is so easy to make with just a few simple ingredients.
With the festive season over now, and bitter cold days ahead, we are once again turning to comfort food to warm up our bodies and souls. And comfort food is just that, delicious food that comforts us when we most need it.
Soups are particularly nice at this time of the year, they are inexpensive – which is fantastic, given that after the holidays our pockets are always kinda empty, they are nutritious and easy to make too. And while I don’t mind creamy soups at all, I definitely prefer chunky soups that are loaded with veggies and pure goodness.
My Chunky Leek and Potato Soup (No Cream) is one of my most popular recipes on the blog, and a big favourite with my kids. It’s cheap, it’s healthy, it’s delicious, and it’s ready in no time – so it basically ticks every single box.
And now this chunky cabbage bacon and potato soup is slowly but surely becoming one of my favourite Winter soups. It’s dense and filling, it’s healthy and low calorie, and it’s the perfect weekday dish to share with you family.
HOW TO MAKE CABBAGE POTATO AND BACON SOUP
The bacon gives such a wonderfully hearty touch, I absolutely love it. Yes, you can make this soup vegan or vegetarian friendly too by omitting the bacon, but the amazing flavour it adds to the soup is just divine.
- Add the chopped bacon to a large pan and fry until golden brown – you can either use regular bacon and then chop it, or use bacon lardons or pancetta
- Remove the bacon from the pan, and add some oil if there is not enough fat left in the pan
- Add the chopped onion and fry until golden
- Shred the cabbage, then add it to the onion – sautee for 2-3 minutes until it begins to soften slightly
- Add the chopped potatoes, carrots and celery together with the cooked bacon
- Pour over the stock/broth, and leave to cook until the veggies are tender
- Add the tomato puree, season well with salt and pepper, and add the fresh parsley
TIPS AND TRICKS
There is very little that could go wrong with this soup – it’s a failproof recipe that can be tweaked to your own liking. If you like a thicker soup, add less broth, or for a thinner soup, add one more cup.
You can even blitz it into a creamed soup if you’d like, but chunky it’s absolutely delicious. If you don’t fancy bacon, you can replace it with ham or sausages, or even leftover meat like chicken, beef, or any other leftover meat you have around.
Other vegetables that would go down well here are: tomatoes, peppers, greens of any kind, squashes and so on. Beans would also be a fabulous addition, so feel free to add any if you have around. And that’s it, do give it a go, it’s yummy!
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Cabbage Potato and Bacon Soup, a healthy and filling dish for the cold season. It's highly nutritious and delicious, and it's ready in well under 30 minutes. A fantastic midweek dinner for the whole family, this soup is so easy to make with just a few simple ingredients.
- 1/4 white cabbage
- 1 onion
- 3 medium potatoes
- 2 medium carrots
- 2 celery stalks
- 1/2 cup bacon lardons
- 1 tbsp tomato puree
- 5 cups chicken stock/broth
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
- 1 tbsp vegetable oil
Add the bacon to a large pan, and fry until golden brown, stirring occasionally.
Remove the cooked bacon from the pan, and set aside.
Peel and chop the onion, and fry it until golden on a slow to medium heat.
Shred the cabbage using a sharp knife, then add it to the onion, and sautee it for 2-3 minutes until it beings to soften slightly – stir often.
In go the peeled and chopped potatoes, carrots and celery together with the cooked bacon, then pour over the stock and leave to cook on a medium heat until the veggies are tender.
Add the tomato puree, season well with salt and pepper, and garnish with fresh parsley.