Note: Found the start of this recipe somewhere, probably Facebook. We have continued to tune it to our tastes. If you like it spicy, simply add the hotness of your choice. It is easy to scale up if you have a big crowd; however, this recipe gives you about 10 servings. It is easy to freeze and gets better with age.
- 2-4 slices of hickory smoked bacon, diced and fried (more if you like bacon)
- 1 large onion, thinly sliced
- 4-5 cloves garlic, chopped
- 1 lb. pkg. baby carrots sliced into thick rounds
- ½ head of cabbage (If the cabbage head is small, use all; easy to scale)
- Kosher salt and pepper to taste
- 2-15 oz. cans diced fire roasted tomatoes
- 1 teaspoon thyme
- 1 teaspoon celery seed
- 8 cups chicken broth
Directions
- Fry bacon until crisp, drain and set aside
- Place onion in stock pot with olive oil and cook until tender
- Add garlic, carrots and bacon and stir into meat mixture
- Add tomatoes
- Add spices
- Add cabbage along with salt and pepper; stir until cabbage begins to wilt
- Add chicken broth, bring to a boil, reduce heat and cover. Simmer for 1-2 hours minutes
- Serve
Alternates
You can kick this soup up with sausage. I grill the sausage before adding it to the soup.
- 1-1 ½ lbs. Sausage – pick the ambiance you want, i.e., Italian sausage, German sausage, andouille, etc.
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