Connemara Broth
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Connemara Broth

Packed with cabbage and potatoes, Connemara Broth makes a hearty dish. And it's easy--all cooked in one pot! 
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 4 ounces bacon, diced
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 large Russet potato, peeled and cubed If you do this much ahead of time, keep the potato in a bowl of water so it won't discolor
  • 3 cups chicken broth
  • 4 Tbs tomato paste
  • 2-3 cups green cabbage, cored and chopped
  • 1 cup diced tomatoes, fresh or canned
  • 3/4 tsp sugar
  • salt and pepper to taste


  • Cook the diced bacon over low heat in a soup pot until crisp, about 10 minutes. If there's more than a tablespoon of grease, drain it off so you're left with just the bacon and about a tablespoon of bacon grease.
  • Add the onion and garlic to the bacon and cook, stirring periodically, until the onion is soft, about 5 minutes.
  • Add the potatoes and cook a few minutes, stirring, then add the broth and the tomato paste. Bring to a boil then reduce the heat so the broth is just simmering. Cover and cook 5-10 minutes. 
  • Add the cabbage, tomatoes, sugar, salt and pepper. Simmer until the cabbage is cooked and the potatoes are tender, about 15-20 minutes.