1 (16 oz.) pkg. dry pea (navy) bean
2 tbsp. salad oil
4 med. onions, sliced
5 tsp. salt
1/2 tsp. pepper
1 tsp. thyme leaves
1 (20 oz.) bag frozen mixed vegetables
1 lb. cooked ham, cut into bite sizes
2 green peppers, cut into 1/2" pieces
1/2 sm. head green cabbage, coarsely shredded (about 2 c.)

1. Soak beans according to package.

2. In Dutch oven over medium heat, in hot oil, cook onions until tender, stirring occasionally.

3. Return beans to Dutch oven; add salt, pepper and 9 cups water; over high heat, heat to boiling.

4. Reduce heat to low; cover and simmer 1 1/4 hours or until beans are almost tender.

5. To bean mixture, add ham, peppers, cabbage and thyme; over high heat. Heat until boiling.

6. Reduce heat to low; cover and simmer 30 minutes longer or until vegetables and beans are tender.

7. Add frozen mixed vegetables over medium heat; cook until frozen vegetables are tender. Serves 10.