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.