Pork and Cabbage Soup (Saint Patrick’s Day Favorite)
This hearty pork and cabbage soup is a comforting Saint Patrick’s Day classic made with tender pork, smoky bacon, cabbage, carrots, tomatoes, and savory broth. Simple ingredients, rustic flavor, and perfect for chilly days.
- Prep Time: 15 MINUTES
- Cook Time: 45 MINS
- Total Time: 1 hour
- Yield: 6 SERVINGS 1x
- Category: DINNER | SOUP, SOUP
- Method: Boiling
- Cuisine: IRISH INSPIRED
Ingredients
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½ pound pork loin, cut into ½-inch pieces
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1 medium onion, chopped
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2 slices bacon, finely chopped
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2 cups reduced-sodium beef broth
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2 cups reduced-sodium chicken broth
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1 can (about 28 ounces) whole tomatoes, drained and coarsely chopped
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2 medium carrots, sliced
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1 teaspoon salt
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1 bay leaf
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¾ teaspoon dried marjoram
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⅛ teaspoon black pepper
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¼ medium cabbage, chopped
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2 tablespoons chopped fresh parsley
Instructions
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Heat a large saucepan or Dutch oven over medium heat. Add pork, onion, and bacon. Cook, stirring occasionally, until pork is no longer pink and onion is slightly tender. Drain excess fat.
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Stir in beef broth, chicken broth, tomatoes, carrots, salt, bay leaf, marjoram, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 30 minutes. Remove bay leaf and skim fat if needed.
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Add cabbage and return to a boil. Reduce heat and simmer uncovered for about 15 minutes, or until cabbage is tender. Stir in parsley before serving.
Notes
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This soup tastes even better the next day as the flavors develop.
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Serve with crusty bread or Irish soda bread for dipping.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.