Bacon and Tomato Soup

This makes a lot. My grandmother used to make a similar soup and keep it in the refrigerator to snack on when we were kids 🙂

Bacon and Tomato Soup
12oz bacon, cut into small pieces
1 large onion, chopped
4 cloves garlic, sliced thin or minced
1/2 pound chicken breast, diced small (or sausage, ground beef, turkey, etc)
20oz canned diced tomatoes (or whole tomatoes, broken up)
20oz tomato sauce
3 cups chicken or beef broth (your preference), reserve 1 cup
2 large carrots, chopped fine or shredded
1/2 a large cabbage, chopped (about 6 cups)
2 bay leaf
1 heaping teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 large eggs (optional)
Optional: bag of frozen green beans, peas, carrots, etc

Fry the bacon in a large pot until crisp. Add the chicken, onion, garlic and carrot and saute for 2-3 minutes.
Add everything except 1 cup of broth and the eggs(if using).
Bring to a simmer, cover and simmer for 30-45 minutes until the cabbage is cooked soft.
If you’re using the eggs: blend the eggs with the reserved broth and stir into the lightly simmering soup. It will enrich and lightly thicken the soup.
Taste for seasoning and add more salt and pepper if desired.
*Optional: add 1tsp crushed pepper flakes, or use 1/2-1 cup of your favorite salsa in place of the same amount of diced tomatoes.

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