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Ingredients
1/2 Head cabbage, roughly chopped
1 Cup celery, diced
1 Cup onion, diced
1 Cup carrots, diced
5 Bacon slices, diced
3 Garlic cloves, minced
4 Cups vegetable or chicken broth
1 (14 oz) Can fire roasted diced tomatoes with juice
1 Teaspoon oregano
2 Teaspoons basil
2 Bay leaves
Salt & black pepper to taste
Instructions
In a large Dutch oven, cook bacon until crispy, remove to paper towels to drain. Add onions to bacon fat and cook until almost tender. Add garlic to onions and cook for one minute. Add celery and carrots, saut� for 10 minutes.
Add broth and bay leaves and bring to a boil. Once boiling, cover and simmer for 15 to 20 minutes.
Add oregano and basil and simmer for 2 minutes. Add tomatoes and cabbage. Bring to a boil and reduce heat. Cover and cook until cabbage is tender; season to taste with salt and black pepper.
Serve in soup bowl and add bacon bits as garnish.