Cabbage And Bacon Soup
CABBAGE AND BACON SOUP
Makes 6 to 8 servings
6 bacon slices, cut into 1-inch long pieces
1 large onion, chopped
2 medium carrots, diced into ½-inch pieces
2 garlic cloves, minced
1 medium head cabbage (2 pounds), cored and sliced into ½-inch-wide strips
1 quart reduced-sodium chicken broth
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Place the bacon in a large saucepan and cook over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour out all but 2 tablespoons of fat from the pot and return the pot to the heat.
Add the onion and carrots and cook, stirring often, until the onion is golden, or about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cabbage. Add the broth, 2 cups water, and the thyme, and bring to a boil over high heat.
Reduce the heat to medium-low and cover the pot, leaving the lid slightly ajar. Simmer until the cabbage is very tender, about 45 minutes. During the last 5 minutes, stir in the bacon. Season with salt and pepper. Serve hot.
"resident shameless hussie"