1 pound Dried Navy Beans soaked overnight
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 cups Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 package Frozen peas
2 Garlic cloves
1 Green pepper. diced
1/2 small head Cabbage, shredded
Instructions
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, limas 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.
