Creamy Cabbage and Double Smoked Bacon Soup from Closet Cooking

A hearty creamy soup with double smoked bacon, sausage and cabbage that is just packed with flavour.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage, casing removed
  • 1/2 pound double smoked bacon, cut into 1 inch pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1/2 small head cabbage, thinly sliced
  • 1 teaspoon oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 1 handful parsley, chopped
  • grainy mustard
  1. Heat the oil in a large sauce pan over medium-high heat add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you go and set it aside.
  2. Add the bacon to the same pan and cook until the fat renders, about 7-10 minutes and set it aside reserving 1 tablespoon of grease in the pan.
  3. Add the onion, carrot and celery and saute until tender, about 10-15 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Puree half of the beans in a food processor with some of the chicken stock.
  6. Add the chicken stock, sausage, bacon, beans, pureed beans, cabbage, oregano and bay leaf and bring to a boil, reduce the heat and simmer until the cabbage is tender, about 10-15 minutes.
  7. Season with salt and pepper, mix in the cream and parsley and remove from heat.
  8. Serve garnished with grainy mustard.