Cabbage Soup with Bacon, Potatoes and White Beans

I came up with this recipe because I had half of a head of a large cabbage in my crisper drawer and some delicious thick-cut pepper bacon Dan had brought home awhile back. We were having one of those epic Pacific Northwwest rainstorms and I wanted to make something to warm our bellies. I love this kind of food, it's so hearty and comforting.

Cabbage Soup with Bacon, Potatoes and White Beans

~serves about 6-8~

What you'll need:

1 T. olive oil

8 oz. thick cut bacon, diced

2 onions, finely chopped

12 oz. carrots, peeled and chopped

1 t. dried thyme

2 lg. (about 1 1/2 lb.) russet potatoes, peeled and cut into 1/2-3/4 inch dice

15 oz. can of cannelini beans, drained and rinsed

1/2 of a large head (or 1small head) of cabbage, coarsely chopped

4 c. low-sodium chicken broth

4 c. water

What you do:

Heat olive oil in a large soup pot or dutch oven. Add bacon and cook until crisp. Remove bacon to a paper towel lined plate. Leaving about 1 T. drippings in the pot, add onions, carrots and thyme and cook until onions are softened, about 5 minutes or so. Add remaining ingredients, bring to a simmer, then lower the heat and simmer about an hour, until vegetables are tender.