Reviewed: Mar. 22, 2009

This was excellent. I used regular thick bacon and cabbage, and fire roasted diced tomatoes. I added 2 tsp of Splenda and fried a chopped onion with the bacon which also added that great carmelized taste. I also used 2 cups chicken broth.

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CONNIEMD

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Reviewed: Mar. 22, 2009

It was delicious!

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Cheyenne Schweikert

Cooking Level: Expert

Living In: Waxahachie, Texas, USA

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Reviewed: Mar. 22, 2009

I made this recipe for the first time last week, and it was very good. Generally, I don't like cabbage (not even the smell of it when it's cooking), but it's hard to avoid cabbage on St. Pat's Day. So I thought I'd give this a try, and I'm glad I did. I've rated it four rather than five stars because I found that at least double the broth is necessary, and a few ingredient tweaks are also useful. I used regular bacon and regular cabbage, added 1 t sugar, 1 T Italian spices (oregano, basil, thyme, rosemary blend), and doubled the broth. Because I had too much to do on the 17th, I made this soup the day before but didn't simmer it long so that I could finish cooking it just before serving. It was very good, and the cabbage blended well with the tomatoes, potatoes, and broth; so it didn't overpower the other flavors. Thanks for the recipe, Ita.

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CAROL

Cooking Level: Intermediate

Living In: Melbourne Beach, Florida, USA

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Reviewed: Mar. 21, 2009

Tim didn't like it.

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Renee Laufenberg

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Reviewed: Mar. 20, 2009

This soup was really a pleasant surprise. I was a bit leery about the ingredients but was looking for recipes for an authentic Irish Dinner party I had for my husband's St Patrick's Birthday dinner. I have to admit, I could not resist the urge to "spice it up" quite a bit. I made a very large pot, approximately 6 times the recipe. I used regular thick cut bacon, cooked crisp. I also threw in a few cans of Rotelle tomatoes for added "zing." While the listed ingredients were simmering, I sauteed a large leek, several shallots (all cut very thin) and quite a bit of fresh garlic in a separate skillet. I added that to the soup and then boiled off the flavor in the skillet and added the extra broth. I used a touch of basil with the salt and pepper and left the skins on my red potatoes. It was quite delicious, and even better the next day.

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HeadRoller

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Lafayette, Colorado, USA

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Reviewed: Mar. 19, 2009

The reviews on this recipe sounded almost too good to be true. I used pancetta, since I have no clue what Irish bacon is. Needed to use 2 cans of chicken broth. It was nearly too salty to eat. If I make this again, I will probably not use pancetta, maybe just regular bacon, an unsalted tomatoes.

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harleydeluxegirl

Cooking Level: Intermediate

Home Town: Solon, Ohio, USA

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Reviewed: Mar. 18, 2009

Fantastic soup! Very flavorful. I added more spices and let it simmer awhile to soak in the flavors. We also sprinkled cheese on top as a finishing touch.

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K Wagner

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Reviewed: Mar. 18, 2009

Used regular bacon but everything else was exact. Delicious and very quick and easy! Dipped soda bread in it, too!

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Kylie

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Reviewed: Mar. 17, 2009

This is a great and flavorful soup! I used pancetta instead of Irish bacon and yes, it works great. Potatoes, tomatoes and bacon = yummy combo!

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Julie

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Reviewed: Mar. 17, 2009

Yummy recipe ... I followed it to a tee except, I went to Whole Foods ... they didn't have Irish Bacon ... So, I had them slice (rather thickly) their smoked bacon and I simply cut it into large pieces ... I added Basil ... onion powder and garlic salt, regular pepper ... used regular cabbage ... delicious ... of course, I did use more chicken stock than called for ... Very very good ... I served it with Irish Soda Bread with raisins ... Try it on St. Patty's Day!!! Perfect.

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Dewey

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Reviewed: Mar. 17, 2009

Very good and very hearty. You will need to double up on chix stock.

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: Mar. 17, 2009

This was absolutely delicious! I have no idea what "Irish bacon" is so I used a lean turkey sausage as a substitute. My entire family enjoyed it! Will definitely make again.

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notsogreatcook

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Reviewed: Mar. 17, 2009

This recipe was so easy and delicious! I used regular bacon and cabbage and it turned out great. My four year old loves it and calls it Leprechaun food.

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kbrawner

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Reviewed: Mar. 17, 2009

I really enjoyed this recipe. My head was in the clouds when I went shopping to buy ingredients. I don't know how to find irish bacon so I bought pancetta as suggested. But I didn't buy enough and ended up also using regular bacon that I already had in the fridge. I also forgot potatoes but I found a few red potatoes in my pantry and used those. I also added a little sugar like another reviewer posted because I am also used to adding a touch of sugar when I cook with tomatoes. Anyway, this recipe is easy and flavorful. I will cook this again. Happy St. Patrick's Day!

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Mari

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Lithonia, Georgia, USA

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Reviewed: Mar. 16, 2009

This was very good, quick and easy. Definitely a keeper, I used regular bacon and regular cabbage (didn't notice that it said savoy cabbage). It probably would have been more flavorful with a different cabbage. My husband loved it!

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JENAKOM

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Reviewed: Mar. 16, 2009

We tried this recipe last week. It was really delicious! Will be making this again for St. Patty's day, and often.

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Karen & David

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 16, 2009

This gets a 4 for taste. It would be a 4 with some flavor added (garlic for those who can have it, onion). It isn't really a soup. More like a stew or even a casserole. There just isn't enough liquid in it to be called a soup. Up the chicken stock to about 4 cups for soup. Might be better to add a little sugar, not much, to take the acidic taste from the tomatoes. Perhaps add a tsp or two of basil. They have a natural affinity to tomatoes.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Mar. 15, 2009

Really great recipe! Like others, I used regular bacon and green cabbage. I also added some onion and garlic (1/4 cup onion and a tsp of minced garlic), sugar (2 T) and ended up with a third potato and an additional 12 oz of chicken broth. Husband, sister and 3 yr old all liked it, although the 3 yr old didn't like the cabbage.

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Fast_as_I_can

Cooking Level: Intermediate

Home Town: Grand Rapids, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 13, 2009

My family and I enjoyed this soup and it is easy to prepare. I ended up using regular bacon because I was unable to find what the recipe called for.

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Kevin-B

Cooking Level: Intermediate

Home Town: Mcpherson, Kansas, USA

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Reviewed: Mar. 11, 2009

This soup is great. I only gave it 4 stars because I think it definately needs more chicken stock than is called for. I was making a double batch of this but I ended up using 4 (15oz.) cans of chicken stock & that was just about right. Also, I used regular bacon & cabbage. I added the cabbage about an hour before we were going to eat as I like my cabbage really cooked & not crunchy. It also allows the cabbage flavor to permeate into the soup better.I did add 2 Tbsp. of dried minced onion & some "little smokies" sausages that I cut up & that really upped the flavor quite a bit. All in all, a very good recipe. My "soup group" loved it!

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