Total Time
Prep 15 mins
Cook 45 mins

Delicious Soup! I have made this for more than 50 years. Always a hit!

Ingredients Nutrition


  1. Prepare vegetables.
  2. Set aside.
  3. In a heavy pot or Dutch Oven over medium-low heat, cook bacon until browned.
  4. Remove and drain on paper towels.
  5. Reserve bacon drippings for another use, if desired.
  6. Add butter to pot.
  7. Melt over low heat.
  8. Add onions and stirring, saute over medium heat until tender and somewhat translucent-- 5 to 7 minutes.
  9. Add Cabbage and carrots.
  10. Stir in and saute-- also stirring-- for about 5 minutes.
  11. Do NOT overcook.
  12. Cabbage should be just wilted good and soft.
  13. Add tomatoes and juice from cans.
  14. Add Chicken Broth or Bouillon Cubes dissolved in Hot water.
  15. Thin with additional chicken broth or water if desired.
  16. Cook covered at a slow boil for about 20 minutes.
  17. Add dark brown sugar and black pepper.
  18. Top with crumbled crisp bacon.
  19. Serve hot.
Most Helpful

4 5

I made a couple of changes like reducing the brown sugar to 2 tablespoons and adding in a finely diced jalapeno pepper for a little heat. This was very good and comforting on a cold fall evening. It does reheat well and something I can see myself making again.