Cabbage Soup

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  12 oz Bacon
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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  2 Celery(80g)
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  3 Garlic(9g)
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  1.5 lbs Cabbage, Green
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  28 oz Canned Diced Tomatoes
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  4 cup Low Sodium Chicken Broth
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp Paprika, Ground
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  1 tsp Thyme, Dried
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  1 tsp Mustard powder
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  1 tsp 1 Teaspoon Sea Salt, Plus More To Taste
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  2 tsp Brown sugar
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  Freshly Cracked Black Pepper, To Taste
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  Parsley, Fresh

Instructions

1. 1Cook the bacon in a large stockpot over medium-high heat for 8–10 minutes, stirring occasionally, until crispy and deeply browned. Transfer to a paper towel–lined plate using a slotted spoon.
2. 2Discard all but 2 tablespoons of the bacon fat from the pot. Reduce heat to medium, add the onion, carrots, and celery to the remaining fat, and cook for 5–7 minutes over medium heat, stirring often, until softened and lightly golden. If the bottom browns too quickly, add 2–3 tablespoons of the chicken broth and scrape up any browned bits.
3. 3Stir in the fresh garlic and cook for 1 minute over medium heat until fragrant.
4. 4Add the cabbage, canned diced tomatoes (with liquid), chicken broth, garlic powder, onion powder, paprika, thyme, mustard powder, and brown sugar. Stir to combine, then increase heat to high and bring to a boil (2–3 minutes).
5. 5Reduce heat to low and simmer for 25–30 minutes over low heat, stirring occasionally, until the cabbage is very tender and flavors have melded.
6. 6Stir the reserved bacon back into the pot and taste; adjust salt and pepper as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve portions in bowls and garnish with fresh parsley and cracked pepper if desired.