Campfire Bean ‘N’ Ham Soup
“These are the best beans and ham you’ll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first.” —Tom Greaves, Carrollton, Illinois
| Servings | Prep Time | Cook Time |
| 12servings (3 quarts) | 15minutes | 1-1/2hours |
| Servings | Prep Time |
| 12servings (3 quarts) | 15minutes |
| Cook Time |
| 1-1/2hours |
Ingredients
- 1 pound dried navy beans
- 2 small onions
- 8 cups water
- 4 cups cubed fully cooked lean ham 1-1/2 pounds
- 2 smoked ham hocks
- 2 cups chopped celery
- 1 cup chopped carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
Instructions
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
- Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
- Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
Recipe Notes
Nutrition Facts
1 cup: 197 calories, 3g fat (1g saturated fat), 28mg cholesterol, 612mg sodium, 26g carbohydrate (3g sugars, 7g fibre), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
