Cabbage Soup With Beans and Noodles |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 35 |
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This recipe is from a Pilsbury Fast and Healthy Cooking book I bougt by the checkstand in the grocery store. I love this soup and you can add thilnlgs you like to it. It is really good on a chilly winter evening...or anytime!! Ingredients:
1 teaspoon extra virgin olive oil |
3 cups chopped green cabbage (i use the savoy because it cooks a little faster and still retains the wonderful cabbage flavor) |
1/2 cup chopped onion |
1 (15 ounce) can of sliced carrots, drained |
4 1/2 cups hot water |
1/2 cup uncooked medium egg noodles |
2 teaspoons chicken flavor instant bouillon |
1 (15 1/2 ounce) can navy beans, rinsed and drained |
4 slices low-sodium bacon |
1/4 teaspoon salt |
cider vinegar, if desired |
Directions:
1. Spray Dutch Oven with nonstick cooking spray.
2. Add oil, heat over mediium high until hot then add cabbage and onion and cook 6 minutes or until onion is transparent and slightly borwn stirring frequently.
3. Add water, noodles, bouillion and beans. Mix well.
4. Add drained carrots.
5. Bring to boil then reduce heat and simmer 20 minutes.
6. Meanwhile, place several layers of microwave safe paper towels on microwave safe plate. Place bacon slices in single layer on towels; cover with additional towels. Microwave on HIGH for 4-4 1/2 minutes or until crisp.
7. Blot to remove any excess grease.
8. Remove from paper towels then cool slightly, crumble and set aside.
9. Remove dutch oven from heat and stir in salt.
10. Ladle soup into bowls.
11. Sprinkle each serving with bacon.
12. Pass vinegar to be stirred into soup if desired (we always do and it makes the soup taste wonderful if you don't use too much).
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