Name: Irish Bacon, Cabbage, and Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Irish
Ingredients: 6 slices Irish back bacon (or thick-cut bacon), diced; 1 medium onion, chopped; 2 cloves garlic, minced; 3 large potatoes, peeled and cubed; 3 cups cabbage, thinly sliced; 4 cups chicken or vegetable broth; 1 cup water (as needed); Salt and black pepper, to taste; Fresh parsley for garnish (optional)

Irish Bacon and Cabbage Soup is a rustic, hearty dish that brings together simple, wholesome ingredients for a deeply satisfying bowl of comfort. Packed with tender potatoes, savory bacon, juicy tomatoes, and vibrant Savoy cabbage, this soup is as nourishing as it is flavorful. Perfect for chilly days or cozy weeknight dinners, it celebrates traditional Irish cooking in the most delicious way.

Why You’ll Love This Recipe

One-pot simplicity — A straightforward recipe that’s easy to prepare and clean up.
Deep, savory flavor — Bacon and tomatoes add richness while cabbage provides balance.
Classic comfort food — Familiar, filling, and perfect for cold weather.
Great use of pantry staples — No hard-to-find ingredients, just good food done right.
Customizable — Use your favorite bacon, add extra veggies, or tweak spices to taste.
Quick cooking — From start to finish, the soup is ready in just 45 minutes.
Visually appealing — The contrast between dark green cabbage and red tomatoes makes for a beautiful presentation.
Nutrient-rich — Full of vegetables and protein to keep you nourished and satisfied.
Make-ahead friendly — Tastes even better the next day.
Crowd-pleaser — Great for family dinners, potlucks, or St. Patrick’s Day gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Irish bacon (or substitute with thick-cut bacon or pancetta)
potatoes
diced tomatoes with juice
chicken stock
salt and black pepper
Savoy cabbage, thinly sliced

Directions

In a large stockpot or saucepan, cook the diced Irish bacon over medium-high heat until evenly browned. Drain off any excess fat.
Add the cubed potatoes and canned diced tomatoes (with juice) to the pot.
Pour in enough chicken stock to cover the ingredients. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Stir in the sliced Savoy cabbage and let the soup simmer for a few minutes more until the cabbage is just wilted but still vibrant.
Taste and adjust seasoning if necessary. Serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add Aromatics: Sauté diced onion, celery, or garlic with the bacon for extra flavor.
Use Regular Bacon: Thick-cut American bacon or Canadian bacon works well if Irish bacon is unavailable.
Swap Tomatoes: Use fresh diced tomatoes or fire-roasted canned tomatoes for a smoky kick.
More Veggies: Add carrots, leeks, or green beans to boost nutrition and texture.
Add Beans: Stir in a can of mixed beans or cannellini beans for extra heartiness.
Make It Spicy: Add a pinch of crushed red pepper flakes or a splash of hot sauce.
Use Sausage: Try it with sliced cooked sausage for a different take.
Fresh Herbs: Sprinkle in thyme, basil, or parsley for a flavor lift.
Sweet Touch: A small pinch of sugar or brown sugar helps balance tomato acidity.
Lower-Sodium Option: Use low-sodium stock and adjust salt to taste.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave until hot.
Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.

FAQs

What is Irish bacon?

Irish bacon is made from the back of the pig, similar to Canadian bacon, but typically thicker and more flavorful. It’s leaner than American streaky bacon but still adds a rich, savory taste.

Can I use regular bacon instead?

Yes, thick-cut American bacon or pancetta makes a fine substitute. Just keep in mind that pancetta can be saltier, so adjust seasoning accordingly.

What kind of cabbage should I use?

Savoy cabbage is ideal for its tender texture and dark green leaves, but green cabbage or even Napa cabbage can be used as alternatives.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skin on can add texture and nutrients, especially with red or Yukon gold potatoes.

Can I make this vegetarian?

Yes. Omit the bacon and use vegetable broth. Add beans or mushrooms to boost flavor and protein.

What if my soup is too salty?

If using salty ingredients like pancetta or store-bought stock, taste before seasoning. To fix a salty soup, add more potatoes, cabbage, or a splash of water or unsalted broth.

How do I thicken the soup?

This soup is meant to be brothy, but if you prefer a thicker texture, mash a few potatoes into the soup or add a tablespoon of tomato paste.

Can I make this in a slow cooker?

Yes. Sauté the bacon first, then combine all ingredients except the cabbage in the slow cooker and cook on low for 6–7 hours. Add the cabbage in the last 30 minutes.

Is this soup freezer-friendly?

Absolutely. Let the soup cool completely before transferring it to freezer-safe containers. It freezes well for up to 3 months.

What can I serve with this soup?

Crusty bread, Irish soda bread, or a simple green salad make excellent sides. It also pairs well with a pint of beer for a pub-style meal.

Conclusion

Irish Bacon and Cabbage Soup is the definition of simple, satisfying cooking. With just a handful of humble ingredients, this dish transforms into a hearty bowl full of warmth and flavor. Whether you’re embracing your Irish roots, preparing for St. Patrick’s Day, or just craving something cozy, this soup is sure to become a staple in your kitchen.