This farmhouse soup recipe is unadorned, healthful, and its name conjures up visions of cozy nights spent next to the kitchen hearth. Indeed, this savory creation takes no more than a few moments to put together, yet the aroma as it simmers and the complex flavors of the vegetables, smoky salted bacon, and herbs are nearly irresistible. It tastes wonderful with an extra dash of coarsely ground black pepper at serving time.
Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours
Yield: 6 to 8 servings
- 7 slices bacon
- 4 cups chicken stock
- 3 cups water
- 3 shallots, chopped
- 2 leeks, washed and thinly sliced
- 3 carrots, finely chopped
- 1 tablespoon dried parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 4 medium potatoes, chopped
- 8 cups chopped cabbage
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup grated Gruyere (optional, for garnish)
How to make farmhouse vegetable soup:
In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.
Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, thyme, and sage to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.
Add the potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.
This farmhouse soup recipe makes 6 to 8 servings.