Creamy Cabbage and Bacon Soup… WOW.

Yummy, yummy, yum!!  I adapted this recipe from one of my new favorite food blogs, http://www.closetcooking.com/.

It’s taken me a while to post this one up, but we had this soup the same night we had the red pepper dip my dog loved so much.  One of the girls wants to make it for her family so I had better hurry up and post!

What you’ll need:

  • 6-8 slices thick cut bacon
  • 1 med. onion, diced
  • 2 carrots, diced
  • 1/2 cup mushrooms, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, roasted
  • 1 can cannellini beans
  • 4 cups chicken stock
  • 1/2 small head cabbage
  • 1 teaspoon oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 1 handful chopped parsley
Instruction: 

Cook bacon until crisp, reserving some of the fat.   Sautee onion, carrots, mushrooms and celery until browned.  Meanwhile, puree half the can of Cannelli beans and roasted garlic with some of the chicken stock and bring entire broth to a boil.  Add onion, carrot, mushrooms, celery, oregano, bay leaf and bacon bits (leaving a few pieces for garnish).  Bring to a boil.  Sautee the cabbage briefly in a thin layer of bacon grease and add to the pot. Cook about 20-25 minuts until cabbage is tender. Stir in cream and serve garnished with parsley and bacon… delish! My brother ate the whole batch before I ever could try seconds. Careful not to overcook the cabbage 🙂

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About Le Pann

I like to eat and I cannot lie.

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