| 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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