Cabbage soup with beef, bacon and beans – a hearty, flavourful soup that warms you right to the core.
This is the kind of soup you look forward to coming home to – a proper autumn soup with plenty of flavour, body and warmth.
Cabbage soup with beef, bacon and beans is everything a good soup should be – full of flavour, filling and packed with vegetables. And it warms you right through, however cold and grey it is outside.
The soup starts with an aromatic base of bacon, minced beef, onion, garlic, paprika and thyme, which gives it depth and warmth. A little flour is sprinkled over to bring the soup together slightly – not so it turns thick, but just enough that everything holds together nicely. Then in goes a good, rich beef stock and a generous handful of vegetables: small diced potatoes, carrots, leek, celery – and finally roughly chopped sweetheart (pointed) cabbage and creamy white beans.
A handful of freshly chopped parsley is stirred in at the end as the finishing touch.
It is perfect to make well in advance so it only needs reheating in the evening – and in fact it tastes even better the next day, once the flavours have settled and the cabbage has become completely tender.
A healthy, nourishing soup that is rich in protein and fibre and full of vitamins – and that fills you up without being heavy. Ideal for weekdays, and brilliant as a leftover lunch the next day.
Cabbage soup with beef, bacon and white beans
Ingredients
- 150 g bacon, diced
- 400 g minced beef
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp paprika
- 1 tsp thyme
- 2 tbsp plain flour
- 1,2 l beef stock
- 400 g potatoes, cut into small dice
- 300 g carrots, sliced
- 1 leek, sliced into rings
- 3 stalks celery, sliced
- 500 g sweetheart (pointed) cabbage, cut into rough chunks
- 1 tin white beans, drained e.g. cannellini or haricot beans
- 1 handful parsley, finely chopped
- Salt and freshly ground pepper
- Oil
Method
- Heat a splash of oil in a large saucepan and fry the bacon until lightly crisp and golden. Set it aside on a plate – leave the fat in the pan.
- Brown the mince well in the same pan, then add the onion and garlic and fry until the onion is translucent. Sprinkle over the spices and season with salt and freshly ground pepper.
- Add the flour and cook for a moment, then pour in the stock and add the potatoes and carrots. Let the soup simmer, covered, for about 10 minutes.
- Stir in the leek and celery and let the soup simmer, still covered, for about 5 minutes or until the vegetables are almost tender.
- Stir in the cabbage, beans and bacon, and heat the soup through until the cabbage is tender but still has a little bite – still covered.
- Finally, stir the parsley into the soup and season to taste with salt and freshly ground pepper.
Nutrition
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