Soup Recipes » Cabbage Soup » Bacon and Cabbage Soup

Bacon and Cabbage Soup

Ingredients -

1/2 pound Bacon, diced
2 Large Potatoes, peeled, cubed
1 (15 ounces) can Diced Tomatoes with Juice
2 (14 ounces each) cans Chicken Broth
Salt and Pepper
2 cups Thin Sliced Napa Cabbage Leaves

Preparation:

1. Add the diced bacon to a large 4 quart stockpot.

2. Brown over medium heat until crisp.

3. Drain the excess fat and discard.

4. Add the next 3 ingredients and season, to taste, with salt and pepper.

5. Bring the mixture to a boil.

6. Reduce the heat and simmer for 20 minutes or until the potatoes are fork tender.

7. Add the cabbage and stir to combine.

8. Simmer for an additional 5 to 10 minutes.

9. Serve and enjoy.

Soup Making Tips -
Napa Cabbage

	Napa cabbage is also referred to as Chinese cabbage. The mild tasting, light, crunchy cabbage has long leaves growing from a solid base. The white and green parts of the leaves are edible once trimmed off the hard base. Napa cabbage is available year-round in most supermarkets.

Soup Making Tips -
Thawing Frozen Soup

	Thaw frozen soup in the refrigerator for 24 hours before serving for best results. Soup can also be reheated from a frozen state in the microwave or in a pan on the stove. Cover the bottom of the pan with water to prevent burning when heating frozen soup. It takes approximately 10 minutes for two cups of frozen soup to heat on top of the stove.

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