Cabbage Soup

By JGiusto

Ingredients

• 1/2 head cabbage, roughly chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup carrots, diced
• 4 to 5 slices of bacon, diced
• 2-3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 14 ounce can fire roasted diced tomatoes with juice
• 1 tsp oregano
• 2 tsp basil
• 2 whole Bay leaves
• salt and black to taste

Details

Servings 1
Adapted from connecticutlifestyles.com

Preparation

Step 1

Directions:

2. In large Dutch oven, cook bacon until crispy, then remove bacon. Add onions to bacon fat and cook until almost tender. Add garlic to onions and cook for one minute. Add celery and carrots, saute for 10 minutes.

3. Add broth and Bay leaves and bring to a boil. Once boiling, cover and simmer for 15 to 20 minutes.

4. Add oregano and basil and simmer for 2 minutes. Add tomatoes and cabbage. Bring to a boil and then reduce heat, cover and cook until the cabbage is tender. Season to taste with salt and black pepper.

5. Serve in soup bowl and add bacon bits as garnish.