Rating: 4.5 stars
211 Ratings
  • 5 star values: 138
  • 4 star values: 58
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1

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.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.

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  • 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

276 calories; protein 12.3g; carbohydrates 38.4g; fat 8.1g; cholesterol 20.5mg; sodium 825.3mg. Full Nutrition
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