Ham And Bean Soup With Vegetables Recipe - Cooking Index
Ham And Bean Soup With Vegetables Recipe - Cooking Index
| 1 lb | 454g / 16oz | Dried Navy beans - soaked overnight |
| 1 | Hot pepper | |
| 1 | Carrot - sliced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 cups | 948ml | Water |
| 2 lbs | 908g / 32oz | Ham butt - (to 3 lbs) |
| 1 | Onion - sliced | |
| 1 | Frozen peas | |
| 2 | Garlic cloves | |
| 1 | Green pepper - diced | |
| 1/2 | Cabbage head - shredded (small) |
Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot. Cover and cook on LOW 10 to 12 (or more) hours.
Turn to HIGH and remove ham. Add peas and cabbage. Cook for 1 to 2 hours on HIGH or until vegetables are tender.
Serve large bowls of this thick soup with crusty French bread.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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