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

Campfire Bean N Ham Soup Exps16258 Hws133216b07 12 2b Rms 3Taste of Home
Servings Prep Time Cook Time
12servings (3 quarts) 15minutes 1-1/2hours
Servings Prep Time
12servings (3 quarts) 15minutes
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  1. 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.
  2. 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.
  3. 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.