Cabbage soup with beef, bacon and white beans

Kålsuppe med oksekød, bacon og hvide bønner - Mættende efterårssuppe

Cabbage soup with beef, bacon and white beans

Recipe for a hearty cabbage soup that warms you right to the core. Packed with vegetables, minced beef, bacon and white beans. Filling and thoroughly satisfying.

Course Main course

Cuisine Danish

Nøgleord autumn food, Beans, Soup

Total Time 35

Servings servings

Calories 555kcal

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

Instructions

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