Cabbage Soup with White Beans & Noodles
Submitted by jnlct
Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minBrown the cabbage. That’s the move that separates this soup from every other cabbage soup out there. Six minutes in a hot Dutch oven turns ordinary chopped cabbage into something caramelized and nutty, and that flavor carries the entire bowl.
Navy beans add creamy heft, egg noodles give it body, and chicken bouillon keeps the broth savory without extra fuss. Crispy bacon gets microwaved separately and crumbled on top so it stays crunchy against the hot broth.
The finishing touch? A bottle of vinegar passed around the table so everyone can add their own splash of tang. That little hit of acid lifts the whole soup and makes you reach for another spoonful.
Chef Tips
- Don’t stir the cabbage constantly while browning; let it sit and develop color on the bottom of the pot
- Microwave the bacon between paper towels for the crispiest result with minimal grease
- A splash of red wine vinegar or apple cider vinegar at the table brightens each bowl to taste
Ingredients
Directions
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 to 4½ 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.
Comments
