Ingredients for Bean And Cabbage Soup
- 4 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 small head cabbage (about 4 cups), shredded
- 6 cups water
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 1 teaspoon Tabasco sauce (optional)
- Sugar
- Salt And Pepper
- 1 (15 ounce) can white kidney beans, drained & rinsed
- 1/2 cup cooked pasta shells (optional)
- 1 cup chopped carrots (optional)
- Parmesan cheese, grated
- 2 tablespoons bacon grease
- 1 cup cooked chicken or turkey, shredded (optional)
- Crusty bread for dipping
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How to Make Bean And Cabbage Soup
- 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.
- 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.
- Add 1 small head of shredded cabbage (about 4 cups).
- 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.
- Bring to a boil, then reduce heat and simmer covered for 50-60 minutes, or until cabbage is tender.
- 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).
- Heat through for about 5 minutes. Stir in 1 cup of cooked and shredded chicken or turkey (optional).
- Serve hot, topped with crumbled bacon and grated Parmesan cheese. Serve with crusty bread for dipping.
- (Optional) Add 1 cup of chopped carrots during the last 15 minutes of simmering if desired.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
59g
Fat
26g
Carbs
22g
