8 slices bacon, chopped
2 med. cloves garlic, crushed
1 lg. onion, chopped
1 lg. new potato, cut in 1/2" cubes
1/2 tsp. dried dill weed
4 c. shredded cabbage
2 cans (10 1/2 oz.) beef broth (2-3 cubes bouillon & 10 oz. water)
1 can (28 oz.) crushed tomatoes

Place bacon in microwave safe 3 quart casserole; loosely cover with wax paper. Cook on high 4 minutes or until browned, stirring once. Remove with slotted spoon; set aside.

To drippings, add garlic, onions, potato and dill weed, cook on high 5 minutes, stirring occasionally. Stir in cabbage; cook on high 5 minutes longer.

Stir in broth, tomatoes and their juice, 1 1/2 cups water and 1/8 teaspoon pepper. Cover; vent; cook on high 5 minutes or until soup is hot and vegetables are tender. Before serving add bacon. Makes 8 servings.