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Cabbage Soup with White Beans and Noodles Recipe
Serves 4
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 meat, 1 fat.
Ingredients: 1 tsp extra virgin olive oil
3 cups green cabbage, chopped
1/2 cup chopped onion
4 1/2 cups hot water
1/2 cup uncooked medium egg noodles
2 tsp chicken boullion cubes
15 1/2 ounce can navy beans, drained/rinsed
4 slices low-sodium bacon
1/2 tsp salt
Cider vinegar, if desired
Instructions: 1. Spray Dutch oven with nonstick cooking spray.
2. Add oil; heat over Medium-High heat until hot.
3. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.
4. Add water, noodles, bouillon and beans; mix well.
5. Bring to a boil.
6. Reduce heat; simmer 20 minutes.
7. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate.
8. Place bacon slices in single layer on towels, cover with more towels.
9. Microwave on High for 4-4 1/2 minuts or until crisp.
10. Blot to remove excess grease; remove from paper towels.
11. Cool slightly; crumble and set aside.
12. Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls.
13. Sprinkle each serving with bacon.
14. Pass vinegar to be stirred into soup as desired.
15. Serve with thick slices of pumpernickle bread and dark beer
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