BACON AND CABBAGE SOUP

A simple, chunky soup. Pairs well with soda bread or Guinness bread.

Serves four.

  • 250g bacon, diced
  • 2 large potatoes, peeled and cubed
  • 1 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

Brown bacon in a large, deep stockpot or saucepan over medium high heat. Drain off any excess fat.

Stir in potatoes, tomatoes, and enough chicken stock to cover, and season.

Bring to a boil, reduce heat and 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.

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