Cook the Bacon: In a large pot or Dutch oven, place the thick-cut bacon over medium heat. Cook for about 5-7 minutes, or until crispy, and set aside on paper towels.

Sauté the Onion: Add chopped onion to the pot with bacon fat. Cook for 3-4 minutes until translucent.

Add the Carrots: Stir in sliced carrots and cook for an additional 2 minutes until slightly softened.

Incorporate the Vegetables: Add diced potatoes and cabbage, season with salt and pepper, and cook for 3-4 minutes until cabbage wilts.

Pour in the Stock: Add chicken stock to cover the vegetables and a bay leaf, bring to a boil, then simmer for 15-20 minutes until vegetables are tender.

Finish the Soup: Return crumbled bacon to the pot and adjust seasoning before serving.

Serve and Garnish: Ladle soup into bowls, garnish with parsley, and serve hot with crusty bread.