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Campfire Bean ‘N’ Ham Soup

Total Time

Prep: 15 min. + standing Grill: 1-1/2 hours

Makes

12 servings (3 quarts)

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 Recipe photo by Taste of Home

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

Directions

  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.

Nutrition Facts

1 cup: 197 calories, 3g fat (1g saturated fat), 28mg cholesterol, 612mg sodium, 26g carbohydrate (3g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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