Bacon, Cabbage & Pasta Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut up |
|
| 2 | cups |
cabbage
coarsely shredded |
|
| 2 | cans |
beef stock
cans, 14-1/2 oz |
*
|
| 1 | package |
frozen pasta & vegetables
(16 oz. pkg) green giant |
* |
|
garden herb seasoning
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut up |
|
| 473 | ml |
cabbage
coarsely shredded |
|
| 2 | each |
beef stock
cans, 14-1/2 oz |
*
|
| 1 | each |
frozen pasta & vegetables
(16 oz. pkg) green giant |
* |
| 1 | x |
garden herb seasoning
|
* |
Directions
Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon.
Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender.
