Ingredients
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1/2 lb center-cut bacon, cut into 1-inch pieces
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1/2 cup onion, diced
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1 1/2 cups green cabbage, shredded
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1/2 cup red bell pepper, diced
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1/2 teaspoon black pepper, fresh ground
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4 cups vegetable broth, see note below
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2 cups potatoes, diced
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2 teaspoons fresh basil, finely snipped
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1 cup carrot, sliced thin
Instructions
- Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
- In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
- Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
- Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
- Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
- Garnish with reserved cooked bacon, if desired.
- Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.