This is a delicious creamy vegetable soup with bacon.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

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  • In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

Nutrition Facts

262.8 calories; protein 8.3g 17% DV; carbohydrates 21g 7% DV; fat 16.3g 25% DV; cholesterol 26.8mg 9% DV; sodium 350.1mg 14% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/12/2007
I had a head of red cabbage to use up and wasn't interested in making a slaw so this recipe fit the bill perfectly. I made a couple changes based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency but maybe b/c I used skim milk. The purple coloring was very odd but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again. Read More
(8)

Most helpful critical review

Rating: 3 stars
10/28/2005
Well perhaps you are supposed to use pre-shredded red cabbage but I shredded my own. Is it supposed to be purple? Otherwise it tasted fine but I would agree that it needed some seasonings like season salt or dill & oregano. Read More
(4)
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/12/2007
I had a head of red cabbage to use up and wasn't interested in making a slaw so this recipe fit the bill perfectly. I made a couple changes based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency but maybe b/c I used skim milk. The purple coloring was very odd but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again. Read More
(8)
Rating: 4 stars
08/04/2004
I used onion instead of celery and it was quite good. Next time I would omit the green beans and replace them with more potatoes. I also added salt pepper and dill. Thyme would probably work well instead of dill or just use seasoned salt. Read More
(5)
Rating: 3 stars
10/27/2005
Well perhaps you are supposed to use pre-shredded red cabbage but I shredded my own. Is it supposed to be purple? Otherwise it tasted fine but I would agree that it needed some seasonings like season salt or dill & oregano. Read More
(4)
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Rating: 3 stars
10/04/2010
I loved making this purple soup! I mean how fun is it to eat purple food?! It definitely needed some modifications though. I started by cooking an onion is some of the bacon fat then simmered the soup with 2 bay leaves garlic salt and loads of black pepper. It tasted good but still a little flat. I think next time I will start with stock instead of water. Read More
(3)
Rating: 3 stars
01/20/2009
This was good soup chowdery and purple! I added onions and used peas instead of the green beans and used oregano and some garlic powder and it was flavorful. The cooked cabbage and bacon and onion makes it smell and taste a bit like a loaded hot dog! Different but I don't think I'll make it again. Read More
(1)
Rating: 3 stars
01/29/2017
As is decent base... but needs real seasoning help. Adding a spoonful or chicken base helped immensely. Added a few shakes of some italian seasoning and fresh cracked pepper and then it was nice soup Read More
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