Best 10 Bacon Cabbage And White Bean Soup Recipes

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Bacon cabbage and white bean soup is a hearty and satisfying meal that is perfect for a cold winter day. With its savory broth, smoky bacon, tender cabbage, and creamy white beans, this soup is sure to warm you up from the inside out. Plus, it's made with simple ingredients that are easy to find at your local grocery store. So whether you're a seasoned chef or just starting out in the kitchen, this recipe is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH BACON AND CABBAGE SOUP



Irish Bacon And Cabbage Soup image

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Steps:

  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  • Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  • Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g

CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE



Cabbage and White Bean Soup with Sausage image

Provided by Tina Miller

Categories     Soup/Stew     Bean     Tomato     Quick & Easy     Low Cal     High Fiber     Lunch     Poultry Sausage     Leek     Carrot     Winter     Cabbage     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

4 tablespoons olive oil, divided
12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 tablespoons tomato paste concentrate (from tube)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained

Steps:

  • Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.

CABBAGE AND WHITE BEAN SOUP



Cabbage and White Bean Soup image

Categories     Soup/Stew     Bean     Onion     Potato     Quick & Easy     Ham     Winter     Cabbage     Parsley     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette

Steps:

  • Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
  • When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
  • Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
  • Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
  • Serve soup with toasts.

BACON, CABBAGE, AND WHITE BEAN SOUP



Bacon, Cabbage, and White Bean Soup image

This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!

Provided by Paprika Girl

Categories     < 4 Hours

Time 1h15m

Yield 8 1 1/4 cup portions, 8 serving(s)

Number Of Ingredients 15

1/2 green cabbage, shredded and chopped (about 4-5 cups)
1 large carrot, peeled and chopped
2 medium onions, chopped
3 ounces about three strips smoked bacon, diced
1 (540 ml) can white beans
4 cups chicken broth
6 cups water
1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar (optional)
1 bay leaf
2 minced garlic cloves (optional)

Steps:

  • In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
  • Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
  • Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
  • Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
  • Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

BACON AND CABBAGE SOUP



Bacon and Cabbage Soup image

This is a very yummy soup! It's great for a cold weather warm-you-up, delecious as s meal beginner, or wonderful as a one pot meal! I sometimes use regular bacon in place of the Canadian bacon just to change it up sometimes. I forgot to measure how much soup I got but I know I froze several quarts. The amount will be a "guestimation".

Provided by FLUFFSTER

Categories     Chowders

Time 1h5m

Yield 4-5 quarts

Number Of Ingredients 9

1/3 lb Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large yukon gold potatoes, peeled and cut into 1/2-inch pieces
5 1/2 cups chicken stock or 5 1/2 cups low sodium chicken broth
4 bay leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 small head savoy cabbage, cored and thinly sliced into 1/2-inch pieces

Steps:

  • In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
  • Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
  • In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
  • pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
  • Working in 3 batches, in blender puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

CABBAGE, LEEK, BEAN, AND BACON SOUP



Cabbage, Leek, Bean, and Bacon Soup image

This is one of my experimental recipes. And it was definately a learning experience. I learned that soaking white beans and chickpeas with black beans will dye them purple. I may use that knowledge later for dying Easter eggs, haha. It's kind of inspired by an Elzekaria recipe I love, which is cabbage and white beans in a soup.

Provided by Ambrosia for Guen

Categories     Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 14

5 tablespoons extra virgin olive oil
1 bulb of garlic
1/2 cup dried garbanzo beans
1/2 cup dried red beans
1/2 cup dried navy beans
1/2 cup wild rice
1 cup bacon, chopped
1 cup yellow onion, sliced for soup
1 large leek, halved and sliced
1 small savoy cabbage
3 cups chicken stock, homemade
8 cups water
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Soak all beans over night or 8 hours in water. Drain, rinse, and set aside until needed.
  • Pre-heat oven to 400 degrees. Cut top off of bulb of garlic so that all tops of cloves are exposed. Place bulb in foil or in small ramekin. Drizzle 1 tbs of olive oil on top of garlic. Salt and pepper. Place in oven and roast until tops are slightly browned - about 20-30 minutes. When roasted, set aside to cool.
  • While garlic is cooling, coat bottom of stockpot with remainder of olive oil. Heat olive oil Medium. Place onion in stockpot and salt. Sweat onion while halving and slicing leek. Place leek in stockpot and stir. Add bacon to stockpot. Squeeze roasted garlic out of bulb and into stockpot and stir, smashing the cloves as you go. Salt and pepper and sautee until leeks and onions are soft and bacon is just about to start browning. You don't want the bacon raw and you don't want it browned - get it somewhere in between.
  • As the above mixture is sauteeing, shred cabbage. Add cabbage and stir until all is coated with oil and bacon grease.
  • Stir in water and chicken stock and set stove temp to Medium High. Add bean mixture and rice and bring soup to a boil.
  • Boil until beans and rice are tender. Skim any bubbles off of the top of the soup throughout cook time. Serve when satisfied with all the textures in the soup.

Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.8, Sodium 143.2, Carbohydrate 21, Fiber 4.4, Sugar 3.2, Protein 6.8

QUICK CABBAGE AND WHITE BEAN SOUP



Quick Cabbage and White Bean Soup image

This is a quick soup using mainly prepackaged ingredients that can be made very quickly. I threw it together when my parents came to visit, and we all liked it very much. I used the packages I found at the store, but these exact amounts are not required. Use whatever size you can find that's close. This recipe can easily be made vegetarian by leaving out the bacon bits, or also leave out the cheese and make it vegan. Be careful with extra salt, as all the canned ingredients make this fairly salty. Wait to taste the soup after it is heated before adding more salt.

Provided by davedove

Categories     Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 (3 ounce) package ready to serve bacon bits
1 large sweet onion, chopped (about 1 lb.)
2 teaspoons dried thyme
2 (14 1/2 ounce) cans vegetable broth
2 (15 1/2 ounce) cans small white beans
1 lb coleslaw mix (cabbage and carrots)
salt and pepper
shredded Italian cheese blend (parmesan, romano, asiago, etc.)

Steps:

  • Put soup pan on medium high heat.
  • Pour olive oil in pan.
  • Crisp bacon bits in oil.
  • Add onion and cook until softened slightly.
  • Add thyme, beans, coleslaw mix, and broth.
  • Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through.
  • Salt and pepper to taste.
  • Serve in bowls with a sprinkle of cheese.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO



White Bean and Canadian Bacon Soup with Pesto image

This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.

Provided by JonSnyde

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup pesto

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
  • Serve topped with pesto.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g

BACON, BEAN & CABBAGE SOUP



Bacon, Bean & Cabbage Soup image

Known as "Oulillade", this stew recipe is based on a traditional French dish of meat and beans and packed full of earthy and unpretentious flavours.

Provided by lady_heather

Categories     < 4 Hours

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

250 g dried haricot beans
1 kg unsmoked bacon, fore hock weighing about 1kg
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
150 g turnips or 150 g swede, peeled, quartered and chopped
350 g potatoes, peeled, halved and chopped
1/2 savoy cabbage or 250 g curly kale
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley

Steps:

  • 1. Soak the haricot beans in cold water overnight.
  • 2. The next day, put the bacon hock into a deep pan with 2 litres of water. Bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. Leave the hock in the cooking liquor until cool enough to handle.
  • 3. Meanwhile, drain the beans and put into a second pan with 1 litre of cold water. Bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. Drain and set aside.
  • 4. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes. Add the carrot and cook for 5 minutes until it's soft. Strain 1.75 litres of the bacon's cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
  • 5. Meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
  • 6. Quarter the cabbage, remove the core and thinly slice (or slice the curly kale). Add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
  • 7. Take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. Ladle into large warmed soup plates and serve with lots of fresh crusty bread.

Nutrition Facts : Calories 873.1, Fat 79.7, SaturatedFat 25.6, Cholesterol 113.3, Sodium 1418.7, Carbohydrate 17.1, Fiber 2.5, Sugar 3, Protein 21.2

CABBAGE & WHITE BEAN SOUP



Cabbage & White Bean Soup image

A very hearty, homestyle type of soup that is perfect for a snowy winter day. As an option, you can also add pieces of sliced kielbasa to make it more meaty.

Provided by PalatablePastime

Categories     Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 carrots, peeled,and chopped small
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1 tablespoon light brown sugar
1 (15 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) can white beans, rinsed and drained
1 tablespoon cider vinegar
1/4 cup chopped parsley (optional)
1 celery rib, diced

Steps:

  • Saute onions in mixture of butter and oil in soup pot for 3 minutes.
  • Add carrot and celery and cook 3 minutes more.
  • Add caraway seeds and cook one additional minute, until seeds become fragrant.
  • Add cabbage, water, sugar and tomatoes to pot, and bring to a boil.
  • Reduce heat to low, cover and simmer for 25 minutes.
  • Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot.
  • Stir in parsley just before serving, if desired.

Tips:

  • Use good quality bacon: The flavor of the bacon will greatly impact the soup, so choose a thick-cut bacon that is well-smoked and has a good amount of fat.
  • Don't overcrowd the pot: When searing the bacon, make sure to do it in batches if necessary to avoid overcrowding the pot. This will help the bacon to brown evenly and prevent it from steaming.
  • Use a variety of vegetables: This soup is a great way to use up leftover vegetables, so feel free to add any vegetables that you like. Some good options include carrots, celery, onions, leeks, and potatoes.
  • Season the soup well: This soup needs a good amount of seasoning to bring out the flavors of the ingredients. Be sure to add salt, pepper, garlic powder, and onion powder to taste.
  • Let the soup simmer: The longer the soup simmers, the more flavorful it will be. So, let it simmer for at least 30 minutes, or even longer if you have the time.

Conclusion:

Bacon, cabbage, and white bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own tastes. So, next time you are looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!

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