Bean and Cabbage Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 8 -10 slices chopped bacon (or to taste)
- 2 onions, chopped
- 1 -2 tablespoon chopped fresh garlic (I use lots!)
- 3 -4 stalks celery, chopped
- 3 cups coarsley chopped cabbage (about one small head of cabbage)
- 2 cups water
- 6 cups chicken broth (or use all broth)
- 1 (19 ounce) can tomatoes, chopped (with juice, can use a can of diced tomatoes)
- 1 (10 ounce) can tomato soup, undiluted
- 2 -3 drops Tabasco sauce (or to taste)
- 2 teaspoons sugar (white or brown) (optional)
- salt and pepper
- 1 (14 ounce) can white kidney beans, drained
- 3 cups mini pasta shells, cooked
- 5 -6 large carrots, chopped
- grated parmesan cheese
directions
- In a large Dutch oven or stockpot, cook bacon until crisp.
- Add in onion, garlic and celery; stir for 5-6 minutes.
- Add in cabbage.
- Add in water, broth, tomatoes (with juice) Tabasco sauce and tomato soup; bring to a boil, reduce heat and simmer covered for about 50-60 minutes (adding in carrots about the last 30 minutes of cooking time).
- Stir in beans and cooked shells; heat though for about 5 minutes.
- Serve topped with Parmesan cheese.
- **NOTE** a few teaspoons of sugar may be added if desired, it really helps improve the flavor of the soup, but this is only optional.
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