Recipe Share: Epicure's Potato and Cabbage Soup

Discover delicious Irish flavour with one of our favourites from the Emerald Isle.

Makes 4 servings

Cost Per Serving: 1.50

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• 6 slices bacon, diced
• 1/2 cup (125 ml) all-purpose flour
• 2 large carrots, thinly sliced
• 3 celery stalks, thinly sliced
• 1 tsp (5 ml) sugar
• 2 Tbsp (30 ml) Epicure's Balsamic Vinegar
• 3 baking potatoes, peeled and cubed
• 2 cups (500 ml) shredded green cabbage
• 3 Tbsp (45 ml) Epicure's 3 Onion Dip Mix
• 4 cups (1 L) prepared Epicure's Chicken Bouillon
• 1 cup (250 ml) buttermilk
• 2 Tbsp (30 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, coarsely ground, to taste
• Epicure's Black Pepper, coarsely ground, to taste

Instructions

1. In Epicure’s 12-cup Multi-Purpose Pot, cook bacon over medium-high heat until crisp. Meanwhile, place flour, carrots and celery in a paper or plastic bag and shake until thoroughly coated. Discard excess flour.
2. Remove and set aside bacon, keeping the hot fat in pan.
3. Add floured vegetables, reduce temperature to low and cook, stirring occasionally, for 5 minutes. Stir in sugar and Balsamic Vinegar.
4. Add potatoes, cabbage, 3 Onion Dip Mix and Chicken Bouillon. Stir and simmer for 20 minutes.
5. Add buttermilk and Lemon Dilly Dip Mix, heat to boiling and season with Sea Salt and Black Pepper. Serve piping hot.

Cabbage is full of nutrients and has anti-cancer properties.

Per Serving : Calories 360, Fat 7 g (Saturated 2.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 58 g (Fibre 7 g, Sugars 10 g), Protein 18 g.