Cabbage Soup With Beans and Noodles Recipe

Name: Cabbage Soup With Beans and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ cup chopped onion; 1 (15 ounce) canof sliced carrots, drained; 4 ½ cups hot water; ½ 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; ¼ teaspoon salt; cider vinegar, if desired

Servings: persons

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)
½ cup chopped onion
1 (15 ounce) canof sliced carrots, drained
4 ½ cups hot water
½ 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
¼ teaspoon salt
cider vinegar, if desired

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.
4
Mix well.
5
Add drained carrots.
6
Bring to boil then reduce heat and simmer 20 minutes.
7
Meanwhile, place several layers of microwave safe paper towels on microwave safe plate.
8
Place bacon slices in single layer on towels; cover with additional towels.
9
Microwave on HIGH for 4-4 1/2 minutes or until crisp.
10
Blot to remove any excess grease.
11
Remove from paper towels then cool slightly, crumble and set aside.
12
Remove dutch oven from heat and stir in salt.
13
Ladle soup into bowls.
14
Sprinkle each serving with bacon.
15
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).

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), ½ cup chopped onion, 1 (15 ounce) canof sliced carrots, drained, and more.

Yes, Cabbage Soup With Beans and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Soup With Beans and Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions