Description
This Red Cabbage Soup is sweet, sour, and full of antioxidants!
Ingredients
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- 6 slices bacon, chopped
- 1 yellow onion
- 1 carrot
- 2 red potatoes
- 1 red cabbage
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 6 cups chicken stock
- 1/4 cup apple cider vinegar
- 1 bay leaf
Instructions
- In a large Dutch oven or large soup pot, cook the bacon until it’s starting to get crispy.
- While the bacon is cooking, finely chop the onion, chop the carrot, and cut the potatoes into cubes.
- Remove the bacon and place it on a plate lined with a paper towel.
- Add the onion, carrot, and potatoes to the pot and sauté about 5-7 minutes, until softened.
- While those vegetables are softening, core and thinly slice the cabbage.
- Add the cabbage, coconut sugar, cinnamon, salt, pepper, and ground cloves to the pot. Stir and cook until the cabbage is soft and wilted, about 5-7 minutes.
- Add the chicken stock, apple cider vinegar, and bay leaf. Bring to a boil. Reduce the heat and bring to a simmer.
- Partially cover the pot with a lid and continue to simmer for 45 minutes to 1 hour.
- Remove bay leaf, stir in bacon, and serve. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 311
- Sugar: 14.6 grams
- Fat: 14.3 grams
- Saturated Fat: 4.6 grams
- Carbohydrates: 34 grams
- Fiber: 4.3 grams
- Protein: 12.5 grams