Irish Bacon and Cabbage Soup

Irish Bacon and Cabbage Soup
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    647

A rustic Irish-inspired soup, brimming with the savory depth of bacon, the comforting heartiness of potatoes, and the vibrant freshness of cabbage. A touch of tomato brightens the earthy tones, creating a symphony of flavors that warms the soul.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    21 mg
  • Fiber
    6 g
  • Protein
    12 g
  • Saturated Fat
    3 g
  • Sodium
    825 mg
  • Sugar
    5 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a large, heavy-bottomed stockpot, render the diced bacon over medium-high heat until crisp and golden brown. This should take approximately 5-7 minutes. Drain off any excess rendered fat, reserving a tablespoon or two for added flavor.

Image Step 02
02 Step

Recipe View 3 mins Introduce the cubed potatoes and diced tomatoes (with their juice) to the pot. Pour in enough chicken stock to generously cover the vegetables. Season liberally with salt and freshly ground black pepper to taste.

Image Step 03
03 Step

Recipe View 20 mins Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot and allow the soup to simmer for 20 minutes, or until the potatoes are fork-tender.

Image Step 04
04 Step

Recipe View 5 mins Stir in the thinly sliced Savoy cabbage leaves. Allow the soup to simmer for an additional 3-5 minutes, just until the cabbage wilts and turns a vibrant green. Avoid overcooking the cabbage, as it can become bitter.

Image Step 05
05 Step

Recipe View 0 mins Serve hot, garnished with a swirl of cream or a sprinkle of fresh parsley, if desired.

For a richer flavor, consider using smoked bacon instead of Irish bacon.
If you prefer a smoother soup, you can use an immersion blender to partially puree the soup before adding the cabbage.
Adjust the amount of chicken stock to achieve your desired consistency. For a thicker soup, use less stock; for a thinner soup, use more.
Feel free to add other vegetables, such as carrots, celery, or onions, to customize the soup to your liking. Add these vegetables along with the potatoes and tomatoes.

Conor Waters

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 215 Ratings)
Total Reviews: (6)
  • Abbie Donnelly

    A hearty and comforting soup! Perfect for a chilly evening.

  • Thomas Torphy

    I doubled the recipe and froze half for later. It reheats perfectly!

  • Arjun Von

    The cabbage adds such a great texture. Will definitely make this again!

  • Anabel Fadel

    I'm not usually a fan of cabbage soup, but this recipe changed my mind!

  • Jaqueline Lakin

    So easy to make and the whole family loved it. I used pancetta since I couldn't find Irish bacon and it was still delicious!

  • Charlene Bednar

    This soup is amazing! I added a splash of cream at the end for extra richness.

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