Ingredients

• 2 tablespoons olive oil
• 1 cup chopped bacon
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 7 1/2 cups vegetable stock
• 2 1/3 cups diced potatoes
• 3 cups shredded cabbage
• 1 teaspoon Worcestershire or Tabasco sauce
• 1 teaspoon Dijon mustard
• 3 teaspoons finely chopped parsley
• salt and pepper

Directions

1. Heat the olive oil in a large pan.
2. Add bacon, onions and garlic.
3. Cook over medium heat, stirring frequently for 5-7 minutes until bacon is crisp and onions are browned.
4. Pour in vegetable stock.
5. Add potatoes, cabbage, Worcestershire and mustard.  Mix well.
6. Bring to a boil, then reduce heat and simmer for 30 minutes.  Stir occasionally.
7. Remove pan from heat and allow to cool slightly.
8. Transfer 2 1/2 cups to food processor or blender.
9. Process briefly to a coarse puree and return to pan.
10. Stir well and return soup to heat.
11. Cook, stirring frequently for 5-10 minutes.
12. Season with salt and pepper.