Ingredients
Scale
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 6 slices turkey bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
For the Vegetables
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 cups green cabbage, shredded
- 6 cups low-sodium chicken or vegetable broth
For Seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
For Garnish (Optional)
- Fresh parsley, chopped
- A dollop of sour cream
Instructions
- Step 1: Sauté the Turkey Bacon
- Heat olive oil in a large pot over medium heat.
- Add chopped turkey bacon and cook for 5-7 minutes until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Step 2: Cook the Aromatics
- In the same pot, add diced onion, garlic, carrots, and celery.
- Sauté for 5-6 minutes until vegetables are softened and fragrant.
- Step 3: Add Potatoes and Seasoning
- Stir in the diced potatoes, thyme, smoked paprika, and bay leaf.
- Mix well to coat the vegetables with seasoning.
- Step 4: Incorporate Broth
- Pour in the chicken or vegetable broth, stirring to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until potatoes are tender.
- Step 5: Add Cabbage and Turkey Bacon
- Stir in the shredded cabbage and half of the cooked turkey bacon.
- Simmer for an additional 10 minutes until the cabbage is tender.
- Step 6: Adjust Seasoning
- Remove the bay leaf and taste the soup. Adjust salt and pepper as needed.
- Step 7: Serve and Garnish
- Ladle the soup into bowls. Garnish with fresh parsley, a dollop of sour cream, and the remaining turkey bacon for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 12g