Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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#lunatic.com, 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

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