Ingredients
- 4 to 5 bacon slices (diced)
- 1/2 to 3/4 green cabbage, shredded (core removed)
- 1 can (15 ounce) diced potatoes, drained (or 1/2 lb potatoes, diced, skin on or peeled, I use yukon gold)
- 1 medium yellow onion, diced
- 3 to 4 cloves garlic, fine chopped
- 1 celery rib, diced
- 1 carrot, diced finely (I prefer them a pretty small dice)
- 1 can (15 ounce) navy beans, drained and rinsed
- 6 to 7 cups chicken broth
- 1 bottle (12 ounce) beer (I used a light lager, any light beer will work; Note: you can always use water or broth if you don't want any alcohol)
- 2 bay leaves
- 1 1/2 teaspoons dried mixed herbs (I have a mixed herb blend I make myself - see note below)
- 1/2 to 3/4 teaspoon caraway seeds
- 1/2 to 1 tablespoon oil (olive oil)
- Kosher salt, to taste
- Pepper, to taste
- Garnish
- Grated swiss cheese
- Parsley, chopped
How to Make
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Step 1: Bacon ... Add 1 teaspoon of the olive oil to a large stock/soup pot, and bring to medium heat. Saute the bacon slowly, stirring often; until it begins to brown, and crisp up 3-4 minutes.
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Step 2: Base Vegetables ... Once the bacon has started to crisp up; add the rest of the olive oil, onions, celery, carrot, a pinch of both salt and pepper. Continue to saute 3-4 minutes until the vegetables begin to soften. Then, add the garlic, and cook another couple of minutes.
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Step 3: Beer, Broth, and Cabbage ... Deglaze the pan with the beer, scraping any bits off the bottom of the pan. Note: I like the flavor of beer in this soup. If you aren't sure; add, 1/2-3/4 of the beer - you can always add a bit more broth. Or, later on, you could add the rest of the beer.
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Step 4: Then, add the broth (6 cups, you can always add the extra cup if needed), bay leaves, herb seasoning, and the cabbage - and, mix to combine. At this point, you need to let the cabbage cook down. It will take a while - a good 15-20 minutes, on medium low heat. Make sure to stir it now and then.
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Step 5: After the cabbage starts to cook down, check once again for seasoning. You may want a bit more of the herb seasoning, or salt and pepper. Season accordingly. Also, if you didn't add all the beer, you can add the rest; or, you can add that extra cup of broth too. It really depends on how thick/thin you prefer your soup.
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Step 6: Note: if you decide to use fresh potatoes vs canned, you will want to add them when you add the cabbage. Personally, I find the diced canned potatoes work perfect in this soup; and, they are very convenient.
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Step 7: Finish ... Once the cabbage is tender, add the canned potatoes, beans, and caraway. Stir to combine; and, cook another 10-15 minutes. Again, check for seasoning - you should always season every layer as you cook.
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Step 8: Serve and ENJOY! ... First, don't forget to remove the bay leaves. Then, to finish the soup - grated swiss is a nice topping; and, fresh parsley is a must for me. And, don't forget the crusty bread - or, I love a nice thick slice of warm pumpernickel bread.
We hope you enjoy this recipe!
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