Enjoy one of our favorite St. Patrick's Day Recipes here at Cool-jams. This is a wonderfully simple chunky soup. WE use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green color of the cabbage alongside the tomatoes gives the soup a beautiful color. So yummy and delicious. Serve with a salad and a loaf of crusty bread for a satisfying cold weather meal.
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves
1. Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.