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
- 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.