This soup is incredibly straightforward and hearty. If you can’t find good quality Irish back bacon, pancetta works just as well. I use good quality Irish back bacon. The soup has a lovely color from the dark green of the tomatoes and cabbage.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 825 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Hmm I had to make a couple of adaptations on ingredients. No Irish bacon in grocery store. But for first time making this turned out great.
I made this soup per the recipe with a few changes. I added chopped onion, garlic and another half can of tomatoes since I had it on hand. I thought there was too much potato, and not enough liquid. I would change these proportions, or not make again. Not really a soup. It was also a little bland, and I added some savory spices.
I used diced cornmeal wrapped Canadian bacon with just a little fatty smoked bacon. So easy-to-make. I keep cabbage on hand all of the time, imagine a German-Irish.
I have made a lot of variations on this, because hey, Irish bacon is hard to find in the states. So I have used: Brined and slighty smoked pork tenderloin, Thick slice American Bacon, Canadian Bacon, and of course, the Irish bacon that it calls for. I can definitively say, if you are substituting, you are missing out. …and to the person who substituted pancetta and then complained about it being too salty: FYI pancetta has 4x the sodium that Irish bacon has. Made properly, I have a huge pot of this disappear every St. Patricks day. If you can find an Irish grocer, this one is a winner (and it’s pretty good using the tenderloin to substitute too).
Loved this! I couldn’t find Irish bacon, so used a good quality thick bacon. I used up some homemade stock i had made last month. Only added garlic (cuz we do that). An amazing soup! House smells wonderful too!
This was delicious, so easy, and no fancy, hard-to-find ingredients to mess with. I might have added too much potato because I needed about double the chicken stock plus some water. I added the cabbage before the potatoes were fully cooked to soften it up and ended up cooking the cabbage about ten minutes, but otherwise I followed the instructions exactly. It was even better the next day. I will definitely make this again. Too bad we ate it all before I could think to take a picture! Thanks for the great recipe.
I am rating it based on the changes I made. I think just about all soups need onion, so I sauteed some onion in some of the bacon fat from 3 pieces of American bacon. Added sliced carrot & celery to replace part of a potato, seasoned with one more chick cube. Put a dash of vinegar and sugar and pureed the tomatoes. Also cooked in Instant pot, didn’t take long, 6 minutes.
excellent
What I had to work with was regular cabbage & regular bacon. I added some ham (for flavor) & kale (for color). I also added some Dijon mustard (1 or 2 tablespoons) to add a little extra zest. This is a great recipe that I will make again.
my family really enjoyed it
This gave me a basic idea to use up veggies. Asparagus, green beans, celery, onions, red bell peppers and canned stock was used. I made a mistake of not really crisping the bacon before adding the veggies so it turned the bacon soft. I liked it though.
Great taste. I could not find any Irish Bacon but used thick sliced hickory bacon instead and it still tasted great.
Made it, loved it. Thanks.
Made it, loved it. Thanks.
Very easy and delicious! I used more broth. I used a little Italian Seasoning, turmeric, and garlic, which I add to many things. I will make this again!
Excellent recipe as is! Added more heat, and it was even better the next day!
So good! We finished it all. Used Irish back bacon and it was scrumptious.
This is exactly how my Irish grandma and mom make it. Very very good! Home comfort food for me:) loved it ty. Ive also made it with Kielbasa, browning it first then adding the other ingredients. Tasty, and filling. I have added a chopped apple to switch up the taste a bit. Thats good too.
I read several reviews before I made this. I did add some onion, celery, garlic and chicken to the soup. Served it to 6 ladies in my Bible study group. Not sure the bacon added much flavor to the soup. Several reviewers said the soup reheated well, will see then if the bacon is important. We did like the soup and I will make it again. I don’t often use a tomato base for my chicken soups, so I was pleased with how this turned out.
Made it with thick sliced bacon and the soup was great.
I love this recipe, but as I omit an ingredient, I only gave it 4 stars. It’s full bodied and you feel like you are eating a meal! Feel free to add more of every ingredient to the broth amount. The cabbage cooks down so well and juices out that the amount of broth can handle it. I put mine together in a slightly different order, adding the cabbage before the potatoes, in order to get it wilted down and merge the flavors faster. Totally a great soup!