Serves: 6
Total Calories: 787
Soak navy beans overnight. Place in large pot, cover with water and simmer for 30 minutes. Drain.
Place all ingredients except frozen vegetables and cabbage in crockpot. Cover and cook on LOW 12 to 18 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 Ham and Bean Soup with Vegetables recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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