two bowls of cabbage bacon soup on white napkin
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Hearty Cabbage Bacon Soup

This cabbage bacon soup is a hearty, delicious, warm-you-to-your-bones soup that’s perfect for a busy weeknight meal or a casual lunchtime fare.
Course Dinner, Main Course
Cuisine American
Keyword bacon soup, cabbage and bacon soup, cabbage soup
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 131kcal
Author Stefani

Ingredients

  • 1 head cabbage
  • 2 medium onions
  • 1 pound bacon
  • 2 cans diced tomatoes
  • 2 cloves garlic
  • salt & pepper to taste
  • 1/2 cup avocado oil
  • 1 quart bone broth
  • 1 quart water

Instructions

  • Press the Saute button on the Instant Pot and heat the avocado oil.
  • Chop the bacon into pieces that are about 1/2" thick, and add it to the avocado oil.  Let it cook, stirring continually, until it browns a little on the sides (about 5-7 minutes).
  • Dice the onions and garlic, and add to the bacon in the pot.  Cook until the onions are translucent, stirring every couple of minutes (about 5 minutes).
  • Wash, core, and chop cabbage into chunks smaller than one inch.  If you want smaller pieces, you can shred the cabbage instead of chopping. 
  • Add the chopped cabbage to instant pot along with water, broth, seasonings, and tomatoes.
  • Stir thoroughly and put the lid on the instant pot. Cancel the Saute, make sure the valve is closed, and then select Manual. Cook on high pressure for 6-8 minutes.
  • Release pressure quickly, being careful of hot steam.  Stir the soup one last time, and let it cool before serving.
  • Enjoy!

Notes

  • Depending on the season, one head of cabbage may not yield enough for this soup.  If the cabbage heads are a little on the smaller side, use two.  This soup is very forgiving, and a little extra cabbage will be much better than not enough.
  • Cabbage will be much heartier, nutrient-dense, and overall in better shape in the cold months.  Make this soup a staple in your meal plan from late Fall through early Spring for the best results!
  • If you want to make this soup even heartier (and you don't need it to be Paleo), feel free to wash, skin, and chop up 3-4 yukon gold potatoes and add them to the instant pot when you add the cabbage.
  • Want the soup to be creamy?  Add in 1 cup of coconut cream (or heavy cream if you're not paleo) and let it simmer a little bit.  Then blend some of it with an immersion blender, but make sure you leave plenty of chunks.
  • Don't have an instant pot?  Make it on the stovetop or in the crockpot (notes above) for an equally delicious meal!
  • For the highest quality meat, try to find something pastured, grass fed, and/or organic.  I get my meat from Butcherbox, and I love it.  

Nutrition

Serving: 2cups | Calories: 131kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Fiber: 3g | Sugar: 6g