Hello October! If you need me you can find me at the bottom of  the never-ending pots of delicious homemade soup that have taken over my kitchen! I know these pictures are a bit blurry but trust me this soup looks and tastes crazy good. Give it a try. You won’t be sorry. This particular soup has now been added to my list of favourites. Serves 6-8

• Safflower oil, for frying
• 5 pieces of naturally smoked bacon, cut into bite sized pieces
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 cups green cabbage, chopped
• 2 tsp smoked paprika
• pinch or two of chipotle chili powder ( more or less depending on how much heat you want in your soup )
• 3 carrots, chopped
• 1 stalk of celery, chopped
• 1 red skinned potato, chopped into bite sized pieces
• 1 can diced tomato
• 1 can white kidney beans
• 4 cups veg broth
• 1/3 cup mixture of parmesan and asiago
• salt and pepper to taste
• additional bacon and cheese to top ( optional )

Heat about 1 tbsp of oil in a large pot over medium heat. Add the bacon and cook for a few minutes, letting it brown. Add a couple more tbsp of oil along with the onion and garlic. Cook, stirring occasionally until softened. Add the cabbage and cook for 5 minutes, continuing to stir occasionally. Add the spices, carrots, celery and potato. Cook for another 5 minutes. Add the tomato, beans and broth. Feel free to add a little salt and pepper if you like. Bring the soup to a boil then reduce heat to a simmer for 30-40 minutes. Remove from heat and stir in the parmesan/asiago. Using an immersion blender, pulse until desired consistency. Spoon into bowls and top with a bacon bits and a sprinkle of parmesan. Enjoy!