Cabbage Soup

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  Bacon(340g)
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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Cabbage, Green(680g)
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  Canned Diced Tomatoes
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  Low Sodium Chicken Broth(960g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Paprika, Ground(5g)
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  Thyme, Dried(5g)
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  Mustard powder(5g)
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  1 Teaspoon Sea Salt, Plus More To Taste
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  Brown sugar(10g)
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  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh

Instructions

1. 1In a large stockpot cook the bacon over medium-high heat, until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
2. 2Discard all but 2 tablespoons of the bacon fat. Reduce the heat to medium, add the onion, carrot, and celery to the bacon fat in the pot and cook, stirring often, until the vegetables are softened, about 5 minutes. If the bottom of the pot is browning too quickly, add 2-3 tablespoons of the chicken stock and scrape up any brown bits.
3. 3Stir in the garlic and cook until fragrant, about 1 minute. Add the cabbage, tomatoes, chicken stock, garlic powder, onion powder, paprika, thyme, mustard powder, salt, and brown sugar, stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the cabbage is tender, about 25 to 30 minutes. Stir in the bacon, pepper and additional salt to taste.
4. 4Ladle the soup into bowls and garnish with pepper and parsley, if using.