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This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can’t get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.
Ingredients
- ½ pound Irish bacon, diced
- 2 large potatoes, peeled and cubed
- 1 (15 ounce) can diced tomatoes with juice
- 1 cup chicken stock, or as needed
- Salt and black pepper to taste
- 2 cups thinly sliced dark green Savoy cabbage leaves
Directions
Step 1
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Step 2
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.
Step 3
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 13% |
| Cholesterol21mg | 7% |
| Sodium825mg | 36% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber6g | 21% |
| Total Sugars5g | |
| Protein12g | |
| Vitamin C55mg | 276% |
| Calcium73mg | 6% |
| Iron4mg | 23% |
| Potassium1096mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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