Cabbage, Leek, & Bacon Soup
Active Time: 35 minutes / Cook Time: 40-45 minutes / Total Time: 50 minutes
Makes 6 servings
Nutrition Corner: Bacon
Despite the terrible reputation bacon has endured, the negative health implications associated with it are mainly due to the processing of bacon, or the misconception that saturated fat and cholesterol cause heart disease. While factory-farmed, industrial bacon is toxic to our health, grass-fed, organic, nitrate/nitrite free bacon is certainly part of a balanced diet. Bacon contains protein, healthy fats, glutamate, B vitamins, and selenium, to name just a few nutrients
- 6 slices bacon, chopped
- 4-6 leeks, white and light green parts only, thinly sliced (about 4 cups)
- 1 small green cabbage, quartered, cored, and thinly sliced (about 8 cups)
- 1 teaspoon fine sea salt
- 1 ½ teaspoons dried thyme
- 1 bay leaf
- ½ teaspoon ground black pepper
- 2 quarts low-sodium chicken broth, plus water if necessary
- 1 teaspoon apple cider vinegar
- Cook the bacon in a large stockpot or Dutch oven over medium heat, stirring often, until crispy, about 4-6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve 2 tablespoons fat in the pot and discard the remaining fat.
- Add the leeks to the pot and cook, stirring often, until softened, 8-10 minutes. If the pot looks dry, add water by the tablespoon.
- Stir in the cabbage, salt, and thyme and cook, stirring often, until the cabbage is wilted and starting to soften, 8-10 minutes.
- Add the bay leaf, black pepper, and broth and bring to a boil. Reduce the heat to medium-low, return the bacon to the pot, and simmer, uncovered, for 20 minutes. Stir occasionally. Add water as needed for desired consistency.
- Turn off the heat, remove the bay leaf, stir in the vinegar, and divide evenly between 6 airtight containers for lunches this week. Refrigerate until needed.