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Name: Ham and Bean Soup with Vegetables
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Ham butt (2 to 3 pounds); 1 Onion, sliced; 2 Garlic cloves,; 1 Green pepper, cut into; 1 pk Frozen peas; 4 c Water; 1 Hot pepper; 1 lb Dried Navy soaked; Salt and pepper; RIVAL CROCKPOT COOKBOOK; 1 Carrot, sliced; 1/2 sm Cabbage, shredded

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INGREDIENTS

1 Ham butt (2 to 3 pounds)
1 Onion, sliced
2 Garlic cloves,
1 Green pepper, cut into
1 pk Frozen peas
4 c Water
1 Hot pepper
1 lb Dried Navy soaked
Salt and pepper
RIVAL CROCKPOT COOKBOOK
1 Carrot, sliced
1/2 sm Cabbage, shredded

Servings

INSTRUCTIONS

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.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 6 Servings

Calories: 41
Calories from Fat: 2 (5%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 80.2mg		3 %
Potassium 101.4mg		3 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 5.2g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 41

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