| 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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