Irish bacon is cut from both the pork belly and the loin producing lean, meaty pieces. This type of bacon is not readily found here in the South so I used a lean, uncured center cut bacon instead. The preparation of this soup moves along quickly with a nice hot bowl ready in about an hour. I found that I really needed closer to three cups of chicken broth instead of the one cup as listed below. I used one cup to deglaze my stock pot to incorporate all of the bacon bits into the mix and the other two to bring the liquid level up to cover all the goodness. The end result is a flavorful and hearty soup — a delicious way to celebrate St. Patty’s Day. Perfect served with a thick piece of toasted bread.
IRISH BACON AND CABBAGE SOUP (Serves 4)
- 1/2 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
- 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
~ from AllRecipes.com