Ingredients2 h 35 m servings 215 cals
- Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
- Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.
Per Serving: 215 calories; 9.8 g fat; 22.7 g carbohydrates; 9.1 g protein; 10 mg cholesterol; 493 mg sodium. Full nutrition
ReviewsRead all reviews 6
Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!!
I enjoyed this, my husband didn't. I must have added tooooo much salt somewhere because it was very salty.
so good... I made some modifications and it turned out so good that I jarred it and gave it as Christmas gifts...
This was a hit in our house. Really delicious and filling. I cut the recipe in half, but ended up using a whole pound of bacon....which made it less healthy of course, but gave it a great flav...
Tasty.. I left the bacon out of the soup but topped it with it later.. wanted it crunchy. I had some leftover pork stock so I used that.. will make again