- 1 medium head of red cabbage
- 6 slices of bacon
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 turnip
- 2 cloves of garlic
- 8 cups of beef broth
- ½ cup of diced tomatoes
- ¼ cup of shredded parsley
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions:
1. Rinse and thinly shred the red cabbage.
2. Cook bacon until crisp in a large pot or Dutch oven. Remove bacon and reserve the drippings in the pot.
3. Add the onion, carrots, celery, and turnip to the pot. Cook over medium heat until softened.
4. Add the garlic and cook for 1 minute more.
5. Add the red cabbage, beef broth, diced tomatoes, parsley, and lemon juice to the pot. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until the cabbage is tender.
7. Add the reserved bacon to the soup and serve.