BACON AND CABBAGE SOUP
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.
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
LEEK & BACON SOUP
This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
- Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.
Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.53 milligram of sodium
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.
CABBAGE & LEEK SOUP
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Provided by evelynathens
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
- Cook bacon in a large saucepan over moderate heat until crisp.
- Add leek and cook, stirring, until softened.
- Stir in flour and cook, stirring, for 3 minutes.
- Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
- Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
- Puree soup in batches in blender until smooth and return to pan.
- Stir in half and half and simmer, stirring occasionally, for 15 minutes.
- Stir in dill and season to taste.
Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3
CABBAGE, POTATO AND LEEK SOUP
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Provided by Melissa Clark
Categories dinner, soups and stews, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram
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
POTATO & SAVOY CABBAGE SOUP WITH BACON
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
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
LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON
Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper
Provided by Katy Gilhooly
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
Nutrition Facts : Calories 274 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
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