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    Gluten free


    • 1/2 lb Double smoked bacon
    • 1/2 lb Italian sausage


    • 1 Bay leaf
    • 1 (15 ounce) can Cannellini beans
    • 2 Carrots
    • 2 stalks Celery
    • 2 cloves Garlic
    • 1/2 Head cabbage, small
    • 1 Onion
    • 1 tsp Oregano
    • 1 handful Parsley

    Canned Goods

    • 4 cups Ham broth or chicken broth or chicken stock

    Baking & Spices

    • 1 Salt and pepper

    Oils & Vinegars

    • 1 tbsp Olive oil


    • 1/4 cup Heavy cream

    Creamy Cabbage and Double Smoked Bacon Soup

    3y Saved to Soups
    • Hugh Rowson

      CREAMY CABBAGE AND DOUBLE SMOKED BACON SOUP RECIPE: ~ From: "Closet Cooking" ~ Recipe Courtesy Of: "KEVIN LYNCH" ~ Prep.Time: 15 min; Cook Time: 45 min; Total Time: 1 hr; Level: Easy; Yield: (4 servings) ~ SLOW COOKER: Implement steps 1 & 2, optionally implement steps 2 & 3, place everything except the cream and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and parsley.

    • Carlos Javier Guzmán Gil

      Creamy Cabbage and Double Smoked Bacon Soup. ☀CQ #soup #stews #chili #chowder

    • Donna Ferguson

      Creamy Cabbage and Double Smoked Bacon Soup recipe by

    • Danielle Hartz

      Creamy Cabbage and Double Smoked Bacon Soup - Fall Soup Recipe

    • Kacy Summers

      Creamy Cabbage and Double Smoked Bacon Soup #recipe #food

    • Debbie Stutes

      Creamy Cabbage and Double Smoked Bacon Soup (makes 4 servings) Ingredients: 1 tablespoon olive oil 1/2 pound Italian sausage (casing removed) 1/2 pound double smoked bacon (cut into small pieces) 1 cup onion (diced) 1/2 cup carrot (diced) 1/2 cup celery (diced) 4 cloves garlic (chopped) 1 (19 ounce) can cannellini beans (drained and rinsed) 4 cups chicken stock 1/2 small head cabbage (thinly sliced) 1 teaspoon oregano 1 bay leaf salt and pepper to taste 1/4 cup heavy cream 1 handful parsley (chopped) grainy mustard Directions: 1. Heat the oil in a large sauce pan over medium-high heat. 2. Add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you go and set it aside. 3. Add the bacon to the same pan and cook until the fat renders, about 7-10 minutes and set it aside. 4. Add the onion, celery and carrot and saute in the bacon grease until tender, about 7-10 minutes. 5. Add the garlic and saute until fragrant, about a minutes. 6. Puree half of the beans in a food processor with some of the chicken stock. 7. Add the chicken stock, sausage, bacon, beans, cabbage, oregano and bay leaf and bring to a boil. 8. Reduce the heat and simmer until the cabbage is tender, about 20-30 minutes. 9. Season with salt and pepper, mix in the cream and parsley and remove from heat. 10. Serve garnished with grainy mustard.

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