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Bacon and Cabbage Soup

Serves 6 Servings


  • 1 tablespoon butter
  • 3 1/2 ounce diced smoked streaky bacon, or lardons
  • 4 1/2 ounce potatoes, peeled and diced
  • 2 clove garlic cloves, crushed
  • 4 ounce onions, chopped
  • 1 1/2 cup hot stock (chicken or vegetable)
  • 12 ounce chopped fresh tomatoes
  • 12 ounce cabbage, shredded
  • 12 ounce salt and freshly ground
  • 12 ounce black pepper


Baking Directions:

Place a heavy-bottomed saucepan over a medium heat.

Add the butter, and when it has melted stir in the smoked bacon, potatoes, garlic and onions.

Cover with a lid and cook for 10 minutes.

Add the stock and tomatoes and bring to the boil.

Tip in the cabbage, reduce the heat and cook for about 5 minutes until all the vegetables are tender.

Season to taste with salt and pepper and serve with buttered chunky bread.