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Ham Bean Soup With Vegetables

Ingredients
 


RIVAL CROCKPOT COOKBOOK

1 lb dried navy soaked
1 hot pepper
1 carrot, sliced
1 salt and pepper
4 cup water
1 ham butt (2 to 3 pounds)
1 onion, sliced
1 package frozen peas
2 garlic cloves,
1 green pepper, cut into strips
1/2 small cabbage, shredded



 
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Preparation
 
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.

 

 
Servings:
6


 

 

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