The secret to the success of this soup is the method. Take your time, “sweat” the vegetables in order just until they have begun to glisten and turn brown before adding one drop of liquid, and the flavor will simply leap out at you.
Bacon Sausage and Cabbage Soup Recipe
Makes 8 – 1 cup servings
• 4 strips thick bacon, chopped (use organic, nitrate free bacon)
• 1 6-inch link kielbasa (low fat) cut into coins
• 3 celery sticks
• 2 medium onions
• 1/2 red or yellow bell pepper
• 6 garlic cloves
• 1-inch piece of fresh ginger
• 1 tablespoon curry powder
• Grated zest of 1 orange
• 1 small head Savoy or other cabbage
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1-quart chicken broth
• 1 14 1/2-ounce can diced tomatoes and juice
• Sour cream for garnish
• Minced cilantro and/or fresh jalapeño for garnish
In a large soup pot over medium heat, begin to cook bacon and kielbasa.
Meanwhile, place slicing disk on the food processor. Slice thinly each of the vegetables IN ORDER, and as you complete each one, add it to the pot: celery, onions, bell pepper, garlic, ginger. Add the curry and orange zest and then thinly slice the cabbage and add it to the pot. Take your time. Let the vegetables cook down. Stir and do not rush. Add salt and pepper and then the broth and tomatoes. By the time you add the broth and tomatoes, the vegetables should have cooked down by half their volume. Cover the pot and cook about 15 minutes.
Serve in bowls, garnished with sour cream and cilantro.
Fat: 4.7 grams
Protein: 3.1 grams
Carbs: 9.4 grams
Fiber: 2.4 grams