| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Try it, Crockpot, Legumes, Soup/stew |
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 |
pk |
Frozen peas |
| 2 |
|
Garlic cloves, |
| 1 |
|
Green pepper, cut into strips |
| 1/2 |
sm |
Cabbage, shredded |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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