Ham & bean soup with vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Navy soaked |
| 1 | Hot pepper | |
| 1 | Carrot, sliced | |
| Salt and pepper | ||
| 4 | cups | Water |
| 1 | Ham butt (2 to 3 pounds) | |
| 1 | Onion, sliced | |
| 1 | pack | Frozen peas |
| 2 | Garlic cloves, | |
| 1 | Green pepper, cut into strips | |
| ½ | small | Cabbage, shredded |
Directions
RIVAL CROCK-POT COOKBOOK
Place all ingredients except frozen vegetables and cabbage in CROCK-POT. Cover and cook on Low 12 to 18 hours. Turn to H igh and remove ham. Add peas, I imas and cabbage. Gook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread.
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