IRISH BACON AND CABBAGE SOUP
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
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
BACON, BEAN & CABBAGE SOUP
Known as "Oulillade", this stew recipe is based on a traditional French dish of meat and beans and packed full of earthy and unpretentious flavours.
Provided by lady_heather
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Soak the haricot beans in cold water overnight.
- 2. The next day, put the bacon hock into a deep pan with 2 litres of water. Bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. Leave the hock in the cooking liquor until cool enough to handle.
- 3. Meanwhile, drain the beans and put into a second pan with 1 litre of cold water. Bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. Drain and set aside.
- 4. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes. Add the carrot and cook for 5 minutes until it's soft. Strain 1.75 litres of the bacon's cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
- 5. Meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
- 6. Quarter the cabbage, remove the core and thinly slice (or slice the curly kale). Add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
- 7. Take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. Ladle into large warmed soup plates and serve with lots of fresh crusty bread.
Nutrition Facts : Calories 873.1, Fat 79.7, SaturatedFat 25.6, Cholesterol 113.3, Sodium 1418.7, Carbohydrate 17.1, Fiber 2.5, Sugar 3, Protein 21.2
BACON, CABBAGE, AND WHITE BEAN SOUP
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
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.
BACON AND CABBAGE SOUP
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
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.
CABBAGE, LEEK, BEAN, AND BACON SOUP
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
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
CREAMY CABBAGE AND BACON SOUP
Make and share this Creamy Cabbage and Bacon Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; sauté until softened, about 6 minutes.
- Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
- Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.
Nutrition Facts : Calories 490.3, Fat 34.5, SaturatedFat 19.4, Cholesterol 109.4, Sodium 813.3, Carbohydrate 35.5, Fiber 5.8, Sugar 8.9, Protein 12.5
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