1 teaspoon 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 teaspoons chicken bouillon cubes
1 15 1/2 ounce navy beans — drained/rinsed
4 slices low-sodium bacon
1/2 teaspoon salt
cider vinegar — if desired

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 minutes or until crisp.
Blot to remove excess grease; remove from paper towels. Cool 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 cup.) servings.

Serving Ideas : Serve with thick slices of bread and dark
beer