Best Creamy Cabbage And Bacon Soup Recipes

IRISH BACON AND CABBAGE SOUP

Irish Bacon And Cabbage Soup image

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

Ingredients

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

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 AND CABBAGE SOUP

Bacon and Cabbage Soup image

Provided by Paul Flynn

Categories Soup/Stew Blender Chicken Pork Potato St. Patrick's Day Bacon Cabbage

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

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.

CREAMY CHEESY CABBAGE SOUP

Creamy Cheesy Cabbage Soup image

This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!

Provided by CJAY8248

Categories < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 cups vegetable broth (divided use)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red bell pepper
3 cups shredded cabbage (I used cole slaw mix)
1/2 teaspoon dill seed
1/2 cup butter
1/2 cup flour
1 cup milk
1 cup vegetable broth
3 ounces havarti cheese, cubed
1/4 teaspoon thyme
1/2 teaspoon white pepper
3 slices center cut bacon, cooked and crumbled

Steps:

In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
Add cheese, thyme, and white pepper.
When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
Serve hot and enjoy!