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Bacon Cabbage Soup

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  • #108707

serves/makes:
  
ready in:
  1-2 hrs

ingredients

8 slices bacon, cut into 1-inch pieces
1/4 cup chopped onion
1/4 cup chopped celery
3 cups beef broth
5 tomatoes, coarsely chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 dash Tabasco hot pepper sauce, or to taste
2 1/2 cups chopped cabbage

directions

In nonreactive Dutch oven or large saucepan, saute bacon over medium heat until crisp. Remove bacon and all but 1 tablespoon of the drippings. Drain bacon on paper towels.

Add onion and celery to Dutch oven; saute 5 to 7 minutes or until onion is translucent, stirring frequently. Add broth, tomatoes, Worcestershire sauce, garlic salt, parsley, thyme, pepper and hot pepper sauce; bring to a boil. Reduce heat to low; simmer, uncovered, 25 minutes.

Add cabbage; simmer 10 minutes. Top each serving with crumbled bacon.

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nutrition data

170 calories, 7 grams fat, 14 grams carbohydrates, 14 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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