Mommy's Left-Overs Soup

This is a recipe for cabbage soup that I threw together one night, when we had a bunch of veggies that needed to be used up.  Even my seven year old Blake, who is the pickiest eater I’ve ever met LOVES this recipe.  He calls it “Mommy’s Left-Overs Soup”.  Hope you all enjoy!!

Cabbage Soup (AKA "Mommy's Left-Overs Soup)

(Keep in mind when you make this that I cook for what amounts to a small army.  Unless you REALLY like leftovers, I recommend cutting the recipe in half.  You can also make a big batch and freeze half of it, I have done this with the leftovers and they taste fine re-heated on the stove)

Ingredients

1 Medium/Large Head Cabbage (Chopped)

1 Large White Onion (minced)

Approx. 3/4lb Baby Carrots (sliced)

2 Large Tomatoes (Diced)

2 Cans of Rotel Tomatoes (Do NOT Drain, add Juice and All)

2 Cans of Diced Potatoes (Drained and Rinsed)

2 Cans of Light Red Kidney Beans (Drained and Rinsed)

1lb Thick Cut Bacon

5 Cups Chicken Stock

Water

Salt, Pepper, Garlic to Taste

Instructions (I make it all in one pan)

In large pot cook bacon slowly until slightly crispy.  Once bacon is cooked (do NOT drain) add onion, carrots, tomatoes, Rotel, and Potatoes; stir and cook for approx 1 - 2 minutes. Then add chicken stock and cabbage.  Stir ingredients together and fill the pot up with water.  Stir again, turn down heat to simmer, cover and let cook.  If at any point it starts to boil rapidly turn the heat down some more, it should cook very slowly.  After about 60 - 90 minutes add kidney beans and begin adding salt, pepper and garlic.  I can't really tell you how much to add, you'll just have to add, let it cook some and taste...when it tastes good for you, then you're good to go.  If when adding beans it makes it so that the pot is getting too full, just ladle out some of the juice and put it to the side.  As the soup cooks down for a bit you can add the excess juice back into the pot.  I let mine cook for a few hours.