Ham and bean soup with vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Navy soaked |
| 1 | Hot pepper | |
| 1 | Carrot, sliced | |
| Salt and pepper | ||
| 4 | cups | Water |
| 1 | Ham butt (2 to 3 pounds) | |
| 1 | Onion, sliced | |
| 1 | pack | Frozen peas |
| 2 | Garlic cloves, | |
| 1 | Green pepper, cut into strips | |
| ½ | small | Cabbage, shredded |
Directions
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.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Fran Mcgee Date: 03-20-94 The Lunatic Fringe Bbs (730) F-Homecook Submitted By SYLVIA STEIGER On 12-11-95