In a large skillet, cook bacon for about 3 minutes. Add onion and half of the green pepper. Cook and stir over low heat for about 3 minutes; push onion mixture to sides of skillet.
Increase the heat to medium. Add the cabbage and cook for 5 minutes, stirring gently.
Add the carrots, potatoes, remaining green pepper, water, and Soul Food Seasoning. Bring to boiling; reduce heat. Cover and cook for 15 to 20 minutes or until the potatoes are just tender. Season with salt and pepper to taste. Makes 8 servings.
In a bowl, combine crushed red pepper, garlic salt, onion powder, chili powder, paprika, dried thyme, crushed; and black pepper. Store in a sealed container for up to 3 months. Makes about 1/2 cup. You can double or triple the recipe.