Cabbage, Bean and Bacon Soup

Victoria Wall Harris
  • Yield: 4 servings


4slices thick-cut bacon
1 leek, sliced
1 (15.5 oz) can white beans
5cups chicken stock
1pound cabbage, shredded
1 handful Italian parsley, chopped


  1. Dice bacon and cook in a large saucepan until crisp. Remove bacon and drain off all but 2 Tbsp fat.
  2. Add leek and cook on medium-low about 20 minutes, until golden. Add beans, chicken stock and bacon and bring to a boil; lower heat to a simmer and cook for 10 minutes. Add cabbage and cook until tender.
  3. Stir in parsley and season with salt and pepper.
Adapted from Soups: Quick and Easy Soups for Every Season by Anna Helm Baxter, published by Hardie Grant Books, available now from bookstores everywhere.

Nutritional Info *per serving

  • Calories 352
  • Fat 16g
  • Cholesterol 25mg
  • Sodium 1425mg
  • Carbohydrate 35g
  • Fiber 9g
  • Sugars 6g
  • Protein 20g