1/2 green cabbage, shredded and chopped (approx 5 cups) (Note: you can leave these shredded and it’s like noodles)
1 large carrot, sliced into coins
1 large red onions, diced fine
8 ounces about three strips smoked bacon, diced
1 (8 to 12oz) can white or Black beans
6 cups chicken broth
3 cups water
1 teaspoon of corse ground black pepper
1 teaspoon of white pepper
1 teaspoon dried thyme
1/2 teaspoon red pepper
3 tablespoons Worcestershire sauce
pinch of sugar (white)
1 bay leaf
4 cloves of minced garlic

In a large pot over low to medium heat, saute your diced bacon for about five to ten minutes until it starts to get crispy and release fat. Don’t worry if it gets to be too much. You can remove some if you desire. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft and have soaked up the bacon fat. DO NOT REMOVE THE BACON.

Next, Add your chicken broth, water, and all of your spices except for the salt).
Put a cover on the pot and bring it to a boil.
Add the beans and the cabbage, and let come to a light boil.
At this time, bring it to a slow simmer on a lower heat and let it simmer away for about 30 minute.
Stir ever 3 to 4 minutes so nothing sticks to the bottom.

Taste and adjust seasoning. You may want to add a touch of sugar and salt. Simmer for another 12 minutes or so, the it’s ready to serve.

This will store well for up to 4 days.

 

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