Garbure Basque(Or Ham And Bean Soup With Vegetables)

• 1 lb. dried navy beans (presoaked), drained
• 4 c. water
• 1 (2 to 3 lb.) ham butt
• 1 sliced onion
• 2 chopped garlic cloves
• 1 green pepper, cut into strips
• 1 hot pepper
• 1 (10 oz.) pkg. frozen limas
• 1 (10 oz.) pkg. frozen peas
• 1 carrot, sliced
• 1/2 small head cabbage, shredded
• salt and pepper
• Louisiana hot sauce (optional)

1. Place all ingredients, except frozen vegetables and cabbage, in crock-pot.
2. Cover and cook on low 12 to 18 hours.
3. Turn to high and remove ham.
4. Add peas, limas and cabbage.
5. Cook for 1 to 2 hours on high or until vegetables are tender.
6. Return ham to crock-pot for last 1/2 hour of cooking.
7. Serve bowls of the soup with crusty French bread.

dried navy beans, water, ham butt, onion, garlic, green pepper, hot pepper, frozen limas, frozen peas, carrot, head cabbage, salt, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451766 (may not work)