Last night the stormy weather made it the perfect setting for one of my favorite soups…and I made a huge pot so we’ll be eating it for a few days! Another great thing about this soup is that it’s even better the next day.
1/2 lb bacon, cut into 1 inch strips
1/2 medium cabbage, thinly sliced
1/2 yellow onion, diced
2 sticks of celery, diced
3 medium carrots, diced
4 cloves garlic, minced
1 can Great Northern Beans, drained
2 sprigs of rosemary
1 bay leaf
3 T butter
6 cups Stock (I used chicken but you can used vegetable)
salt and pepper to season
Saute the bacon in a large pot on high for 5 mins, the easiest way to cut bacon is with scissors right into the pot.
Once the bacon is starting to get crispy add the cabbage – stir and cover for 2 mins then saute (without lid) for 5 minutes. All the brown bits are the good stuff, so don’t be afraid of it!
Remove the cabbage and bacon from the pot with a slotted spoon, when I did this I tried to reserve some of the bacon fat in the pot, but don’t worry if it’s all been soaked up into the cabbage.
Add the butter to the pan (still on high) and saute the onion for 2 mins.
Add the garlic, carrots, celery and rosemary sprigs for 5 mins.
Add beans, bay leaf, stock, cabbage and bacon and bring to the boil.
Reduce heat and simmer for 20 mins until vegetables are tender.
Add salt and pepper to season. It’s hard to give you a specific amount of seasoning to use because the seasoning of your soup is affected by the type of stock that you use. I ended up using 2 tsp of salt and 1 tsp of pepper but just add slowly