Irish Bacon and Cabbage Soup
This Irish Bacon and Cabbage Soup is a hearty, comforting bowl of goodness packed with tender potatoes, savory bacon, juicy tomatoes, and fresh green cabbage. It’s a rustic Irish-style soup that’s simple to make and full of cozy, homestyle flavor. Perfect for a quick weeknight dinner, this chunky cabbage and bacon soup comes together in under an hour!
Servings: 4
Calories: 352kcal
Equipment
- Stockpot large, or deep saucepan
- Measuring cup
- Wooden spoon
- Ladle
Ingredients
- ½ pound Irish back bacon
- 2 potatoes large, peeled and cut into cubes
- 1 can tomatoes with their juice 15-ounce, diced
- 1 cup chicken stock or enough to cover the potatoes
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
- 2 cups savoy cabbage thinly sliced dark green leaves
Instructions
- Place the diced Irish bacon in a large stockpot over medium-high heat. Cook, stirring occasionally, until browned. Drain off excess fat if needed.
- Add the cubed potatoes and canned diced tomatoes with their juice. Pour in enough chicken stock to just cover the potatoes.
- Season with salt and black pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are fork-tender.
- Stir in the sliced Savoy cabbage and continue simmering for a few more minutes, just until the cabbage softens.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- If you can’t find Irish back bacon, pancetta makes a great substitute and delivers a similar savory flavor.
- For a thicker soup, mash a few of the cooked potato cubes directly in the pot before adding the cabbage.
Nutrition
Calories: 352kcal | Carbohydrates: 24g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 702mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg