Cabbage Soup With White Beans

3 cups green cabbage -- chopped

1/2 cup chopped onion

4 1/2 cups hot water

1/2 cup uncooked medium egg noodles

2 teaspoons chicken boullion cubes

15 1/2 ounce can navy beans -- drained/rinsed

4 slices low-sodium bacon

1/2 teaspoon salt

cider vinegar -- if desired

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 MC formatting by This e-mail address is being protected from spambots. You need JavaScript enabled to view it ICQ