Garbure Basque(Or Ham And Bean Soup With Vegetables) - cooking recipe

Ingredients

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)

Preparation

Place all ingredients, except frozen vegetables and cabbage, in crock-pot.
Cover and cook on low 12 to 18 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.
Return ham to crock-pot for last 1/2 hour of cooking.
Serve bowls of the soup with crusty French bread.