Recipe: Bacon and Cabbage Soup

Bacon and Cabbage Soup

Step 1: Homemade Vegetable Broth

In a large pot, add:

16 cups of water

1/2 of whole zucchini

4 peeled carrots

bunch of scallions

bunch of leeks

Directions: Bring all ingredients to a boil for 1 hour, strain all vegetables and discard.  You should be left with a delicious vegetable broth.

Step 2: Baking Bacon

Preheat oven to 250 degrees.  Layer a cookie cooling rack over of a cookie sheet.  Place the 1 pound of bacon one piece at a time on top of the cookie cooling rack. Make sure the bacon is not touching each other.  Bake in oven for about 35 minutes.  You do not want the bacon to get crispy.  When it is done, cut bacon into small pieces.

Step 3: Steam Cabbage:

Cut up a whole cabbage. Put cabbage in steamer pot and steam until desired tenderness.  

Step 4: Making Soup

Ingredients:

Homemade vegetable broth

3 cups of cut carrots

1 pound of bacon cut up into small pieces

3 cups of frozen peas

2 tbsp extra virgin olive oil

Black pepper to taste

Himalayan pink salt to taste

Parsley to taste

Fresh chives to taste

Directions: Add all the ingredients in the homemade vegetable broth except cabbage and frozen peas. Boil until carrots start to get tender.  When carrots start to get tender, add the frozen peas and cabbage.  When the peas are almost cooked, reduce heat and simmer on stove for about 30 minutes.  Serve and enjoy!