Harvest Cabbage Soup (Cooking Light ’92)

Vegetable cooking spray
3 cups shredded cabbage
2 ½ cups peeled, chopped Rome apples
1 cup diced carrot
½ cup diced green pepper
1 clove garlic, minced
4 cups water
2 cups unsweetened apple juice
2 teaspoons beef-flavored bouillon granules
2 cups cooked egg noodles
1 ½ cups diced cooked lean pork loin
½ cup (2 oz.) shredded reduced-fat Swiss cheese
3 Tablespoons minced fresh parsley
Serves 9: Serving Size: 1 cup

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add cabbage and next 4 ingredients; sauté 5 minutes or until cabbage begins to wilt. Stir in water, apple juice and bouillon granules. Bring to a boil. Add noodles, pork, and caraway seeds. Reduce heat; simmer 10 minutes or until thoroughly heated. Ladle soup into bowls; sprinkle with cheese and parsley.

Nutritional Info Per Serving:
186 Calories
Protein 12g
Fat 4.7g
Carbohydrate 24.3g
Cholesterol 39g
Iron 1.4g
Sodium 251g
Calcium 101g