| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Dutch | Bacon, Beans/legum, Pasta/noodl, Pillsbury, Soups | 4 | Servings |
INGREDIENTS
| 1 | ts | Extra virgin olive oil |
| 3 | c | Green cabbage; chopped |
| 1/2 | c | Chopped onion |
| 4 1/2 | c | Hot water |
| 1/2 | c | Uncooked medium egg noodles |
| 2 | ts | Chicken boullion cubes |
| 15 1/2 | oz | Canned navy beans; drained/rinsed |
| 4 | sl | Low-sodium bacon |
| 1/2 | ts | Salt |
| Cider vinegar; if desired |
INSTRUCTIONS
Spray Dutch oven with nonstick cooking spray. Add oil; heat over Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently. Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate. Place bacon slices in single layer on towels, cover with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot to remove excess grease; remove from paper towels. Cool slightly; crumble and set aside. Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred into soup as desired. Makes 4 (1 1/4 c.) servings. Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130 mg. sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein Dietary Exchanges: 2 starch, 12 very lean met, 1 fat. Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16 Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Dec 09, 1998, converted by MM_Buster v2.0l.
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