- 1 pound Irish Bacon diced
- 3 large potatoes peeled and diced
- 2 fresh tomatoes diced
- 1 and 1/2 cups tomato juice
- 2 cups chicken stock
- 1 medium onion diced
- 3 cups shredded dark green cabbage leaves
Place bacon in a large, deep saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat. Stir in potatoes, tomatoes, tomato juice and chicken stock. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving. Add salt and pepper to taste. Serves 4-6.