Peel and chop the onion. Peel and cut the carrots and potatoes in cubes. Wash and cut the green cabbage in big parts.

Place a big sauce pan on the burner at medium-high temperature and melt the butter. Add the onion and mix with a wooden spoon. Brown them for 2 minutes, then, add the carrots, potatoes, green cabbage, chicken stock cube and some black pepper. Mix with the spoon and brown them for 5 minutes.

Pour the water and add the bouquet garni. Make it boil, then, reduce the heat at medium-low temperature, cover and let cook 1 hour and 10 minutes.

When it is cooked, remove the bouquet garni and mix with a hand blender.

In a fry pan, grill the bacon slices until they become crispy, then, cut it in pieces.

Wash and chop the parsley. Serve the soup with bacon and parsley on top of each plate.