Bean and Cabbage Soup

• 8 -10 slices chopped bacon (or to taste)
• 2 onions, chopped
• 1 -2 tablespoon chopped fresh garlic (I use lots!)
• 3 -4 stalks celery, chopped
• 3 cups coarsley chopped cabbage (about one small head of cabbage)
• 2 cups water
• 6 cups chicken broth (or use all broth)
• 1 (19 ounce) can tomatoes, chopped (with juice, can use a can of diced tomatoes)
• 1 (10 ounce) can tomato soup, undiluted
• 2 -3 drops Tabasco sauce (or to taste)
• 2 teaspoons sugar (white or brown) (optional)
• salt and pepper
• 1 (14 ounce) can white kidney beans, drained
• 3 cups mini pasta shells, cooked
• 5 -6 large carrots, chopped
• grated parmesan cheese

1. In a large Dutch oven or stockpot, cook bacon until crisp.
2. Add in onion, garlic and celery; stir for 5-6 minutes.
3. Add in cabbage.
4. Add in water, broth, tomatoes (with juice) Tabasco sauce and tomato soup; bring to a boil, reduce heat and simmer covered for about 50-60 minutes (adding in carrots about the last 30 minutes of cooking time).
5. Stir in beans and cooked shells; heat though for about 5 minutes.
6. Serve topped with Parmesan cheese.
7. **NOTE** a few teaspoons of sugar may be added if desired, it really helps improve the flavor of the soup, but this is only optional.

bacon, onions, fresh garlic, coarsley, water, chicken broth, tomatoes, tomato soup, tabasco sauce, sugar, salt, white kidney beans, pasta shells, carrots, parmesan cheese

Taken from www.food.com/recipe/bean-and-cabbage-soup-134368 (may not work)