1/2 lb bacon, diced
2 large potatoes, peeled, cubed
1 (15 oz) can diced tomatoes with juice
2 (14 oz) cans chicken broth
salt & pepper
2 cup thinly sliced cabbage leaves

Place bacon in large, deep stockpot. Cook over medium high heat til evenly
brown. Drain off any excess fat. Stir in potatoes, tomatoes, chicken broth.
Season with salt and pepper. Bring to boil, reduce heat, let simmer 20 minutes
until potatoes are tender. Stir in cabbage, allow soup to simmer for few minutes
longer before serving.