Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy soaked
   1                    hot pepper
   1                    carrot -- sliced
                        salt and pepper
   4      cups          water
   1                    ham butt (2 to 3 pounds)
   1                    onion -- sliced
   1      package       frozen peas
   2                    garlic cloves
   1                    green pepper -- cut into strips
     1/2  small         cabbage -- shredded

Preparation:

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, limas 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.