There is just something about soup that is comforting and satisfying, especially on a cold Winter day. My grandfathers both had gardens as I was growing up and those fresh vegetables would be turned in to some of the best soups ever eaten.
My grandmother made a cabbage soup very similar to this one when I was younger, but I never really knew exactly how she made hers as a recipe was never written down. Over the years I developed my own recipe for cabbage soup and my family really enjoys it. Pair the soup with a hot pone of cornbread slathered in butter and you have comfort food at its best.
For more family recipes please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.
1 stalk celery, diced
1 carrots, peeled and diced
1 medium onion, chopped
1 T. bacon grease
1 small head cabbage, chopped (about 5 cups)
1 clove garlic, minced
good pinch red pepper flakes
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
14.5 oz. can diced tomatoes with juice
3 C. beef broth
1 1/2 C. water
cooked and crumbled bacon for serving (about 5 strips)
In a dutch oven, heat the bacon grease over med. high heat. Add the celery, carrots and onions. Cook for 5 minutes then stir in the cabbage and garlic. Reduce the heat to medium and add in the pepper flakes, basil, salt and pepper. Stir and cook for 5 minutes. Add the tomatoes with juice, broth and water. Cover and cook over med. low heat for 30 minutes. Serve with some of the bacon on top.