1In a large soup pot, over medium high heat, sauté bacon until crispy.
2Add onions, carrots and celery, sauté for a few minutes; add broth and cabbage.
3Raise heat to high and bring soup to a boil. When soup reaches boiling point, lower heat to simmer and cook for 30 minutes
4Add potatoes and turnips and cook for another 30-40 minutes.
5Taste and adjust salt and pepper
6Serve this hearty soup with toasted or grilled bread. Perfect for celebrating St. Patty’s Day.
7Erin go Bragh!