Bean And Cabbage Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 -10 slices chopped bacon (or to taste)
• 2 onions, chopped
• 1 -2 tablespoon chopped fresh garlic (i use lots!)
• 3 -4 stalks celery, chopped
• 3 cups coarsley chopped cabbage (about one small head of cabbage)
• 2 cups water
• 6 cups chicken broth (or use all broth)
• 1 (19 ounce) can tomatoes, chopped (with juice, can use a can of diced tomatoes)
• 1 (10 ounce) can tomato soup, undiluted
• 2 -3 drops tabasco sauce (or to taste)
• 2 teaspoons sugar ( or brown) (optional)
• salt and pepper
• 1 (14 ounce) can kidney beans, drained
• 3 cups mini pasta shells, cooked
• 5 -6 large carrots, chopped
• grated parmesan cheese

Recipe

• 1 in a large dutch oven or stockpot, cook bacon until crisp.
• 2 add in onion, garlic and celery; stir for 5-6 minutes.
• 3 add in cabbage.
• 4 add in water, broth, tomatoes (with juice) tabasco sauce and tomato soup; bring to a boil, reduce heat and simmer covered for about 50-60 minutes (adding in carrots about the last 30 minutes of cooking time).
• 5 stir in beans and cooked shells; heat though for about 5 minutes.
• 6 serve topped with parmesan cheese.
• 7 **note** a few teaspoons of sugar may be added if desired, it really helps improve the flavor of the soup, but this is only optional.