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 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.
Makes 4 (1 1/4 c.) servings.
Per serving; 240 calories, 6 g fat, 9% Cff, 15 mg cholesterol, 1130 mg. Sodium, 33 g carbohydrate, 7 g. Fiber, 13 g protein
Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16