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Cabbage, Potato and Bacon Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.

Ingredients

Local olive oil

Farm fresh local onion

Farm fresh local garlic

Celery

Farm fresh local fingerling potatoes

Farm fresh local green cabbage

Farm fresh local flat parsley

Farm fresh local thyme

Sea salt

Pepper

Farm fresh local bacon, cooked

Preparation

Mince four large garlic cloves and add to a large metal soup pot with one tablespoon olive oil, two tablespoons water and one quarter teaspoon sea salt. Chop one half cup onion, one cup celery and add onion and celery to soup pot. Cook the onion mixture for ten minutes uncovered on medium heat.

Slice three cups fingerling potatoes, add potatoes to onion mixture with one quarter teaspoon sea salt, one half cup water and cook covered for ten minutes.

Chop four cups cabbage, add cabbage to soup pot with five cups water, one quarter teaspoon sea salt and one quarter teaspoon pepper. Cover soup pot and bring to boil, then reduce to medium low and cook covered for ten minutes.

Remove one half cup flat parsley leaves from stems and mince. Remove one teaspoon thyme leaves from stems. Remove soup from heat, add parsley, thyme and let rest for a few minutes. Taste soup and adjust seasonings if desired.

Crumble four strips of cooked bacon. Serve soup sprinkled with a drizzle of olive oil, a sprinkle of sea salt and one strip crumbled bacon.