Ham & Bean Soup With Vegetables Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
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 pkg: frozen peas,
2: garlic cloves,,
1: green pepper, cut into strips,
1/2 small: cabbage, shredded,
Directions:
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.
Yield: 6 servings
Source from luhu.jp
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.
Yield: 6 servings
Source from luhu.jp