Bean And Cabbage Soup Recipe

Ingredients for Bean And Cabbage Soup

• 4 slices bacon
• Onions
• Fresh Garlic
• 2 stalks celery, chopped
• 1 small head of cabbage (about 4 cups), shredded
• Water
• Chicken Broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon Tabasco sauce
• Sugar
• Salt And Pepper
• White Kidney Beans
• Pasta Shells
• 1 cup chopped carrots (optional)
• Grated Parmesan cheese, to taste

How to Make Bean And Cabbage Soup

1. Cook 4 slices of bacon in a large Dutch oven or stockpot until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon grease.
2. Add 1 medium chopped onion, 2 cloves minced garlic, and 2 stalks chopped celery to the pot. Sauté in the reserved bacon grease for 5-6 minutes until softened.
3. Add 1 small head of shredded cabbage (about 4 cups).
4. Pour in 6 cups of water or broth (or a combination), 1 (14.5 ounce) can of diced tomatoes, 1 teaspoon of Tabasco sauce, and 1 (10.75 ounce) can of condensed tomato soup.
5. Bring to a boil, then reduce heat and simmer covered for 50-60 minutes, or until cabbage is tender.
6. Stir in 1 (15 ounce) can of drained and rinsed white kidney beans (or your favorite beans), and 1/2 cup of cooked pasta shells (optional).
7. Heat through for about 5 minutes. Stir in 1 cup of cooked and shredded chicken or turkey (optional).
8. Serve hot, topped with crumbled bacon and grated Parmesan cheese. Serve with crusty bread for dipping.
9. (Optional) Add 1 cup of chopped carrots during the last 15 minutes of simmering if desired.