Bacon Bean Cabbage Soup Recipes

Steps:

• Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
• Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
• Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Steps:

• In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
• In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Steps:

• 1. Soak the haricot beans in cold water overnight.
• 2. The next day, put the bacon hock into a deep pan with 2 litres of water. Bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. Leave the hock in the cooking liquor until cool enough to handle.
• 3. Meanwhile, drain the beans and put into a second pan with 1 litre of cold water. Bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. Drain and set aside.
• 4. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes. Add the carrot and cook for 5 minutes until it's soft. Strain 1.75 litres of the bacon's cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
• 5. Meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
• 6. Quarter the cabbage, remove the core and thinly slice (or slice the curly kale). Add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
• 7. Take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. Ladle into large warmed soup plates and serve with lots of fresh crusty bread.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Steps:

• Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.
• Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.

Steps:

• Soak all beans over night or 8 hours in water. Drain, rinse, and set aside until needed.
• Pre-heat oven to 400 degrees. Cut top off of bulb of garlic so that all tops of cloves are exposed. Place bulb in foil or in small ramekin. Drizzle 1 tbs of olive oil on top of garlic. Salt and pepper. Place in oven and roast until tops are slightly browned - about 20-30 minutes. When roasted, set aside to cool.
• While garlic is cooling, coat bottom of stockpot with remainder of olive oil. Heat olive oil Medium. Place onion in stockpot and salt. Sweat onion while halving and slicing leek. Place leek in stockpot and stir. Add bacon to stockpot. Squeeze roasted garlic out of bulb and into stockpot and stir, smashing the cloves as you go. Salt and pepper and sautee until leeks and onions are soft and bacon is just about to start browning. You don't want the bacon raw and you don't want it browned - get it somewhere in between.
• As the above mixture is sauteeing, shred cabbage. Add cabbage and stir until all is coated with oil and bacon grease.
• Stir in water and chicken stock and set stove temp to Medium High. Add bean mixture and rice and bring soup to a boil.
• Boil until beans and rice are tender. Skim any bubbles off of the top of the soup throughout cook time. Serve when satisfied with all the textures in the soup.

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.