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Ingredients
- 1 tsp extra virgin extra virgin olive oil
- 3 c. green cabbage minced
- 1/2 c. minced onion
- 4 1/2 c. warm water
- 1/2 c. uncooked medium egg noodles
- 2 tsp chicken bouillon granules
- 1 can navy beans liquid removed/rinsed 15 1/2 ounces
- 4 slc low-sodium bacon
- 1/2 tsp salt cider vinegar if you like
Directions
- Spray Dutch oven with nonstick cooking spray. Add in oil; heat over Medium-High heat till warm. Add in cabbage and onion; cook 6 min or possibly till browned, stirring frequently.
- Add in water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce heat; simmer 20 min. 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 min or possibly till crisp. Blot to remove excess grease; remove from paper towels.
- Cold slightly; crumble and set aside.
- Remove Dutch oven 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.
- Serving Ideas : Serve with thick slices of pumpernickel bread and dark beer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 135 | 42% |
| Total Fat 15.01g | 19% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 822mg | 34% |
| Potassium 545mg | 16% |
| Total Carbs 33.48g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.91g | 2% |
| Protein 14.22g | 23% |
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