| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Crockpot, Legumes, Soup/stew, Try it |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Navy soaked |
| 1 |
|
Hot pepper |
| 1 |
|
Carrot, sliced |
|
|
Salt and pepper |
| 4 |
c |
Water |
| 1 |
|
Ham butt, 2 to 3 pounds |
| 1 |
|
Onion, sliced |
| 1 |
|
Frozen peas |
| 2 |
|
Garlic cloves |
| 1 |
|
Green pepper, cut into |
|
|
strips |
| 1/2 |
|
Cabbage, shredded |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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