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Campfire Bean 'N' Ham Soup Recipe

Photo by: Taste of Home Campfire Bean 'N' Ham Soup Recipe

"These are the best beans and ham you'll ever taste—bar none!" confirms Tom Greaves from Carrollton, Illinois. "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.

This recipe is:

Healthy

Diabetic Friendly

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Campfire Bean 'N' Ham Soup Recipe

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

Yield: 12 Servings

15 90 105

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

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 to 4 hours or until beans are softened.
Chop one 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. Yield: 12 servings (3 quarts).

Nutritional Analysis: One serving (1 cup) equals 293 calories, 9 g fat (3 g saturated fat), 43 mg cholesterol, 692 mg sodium, 26 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Campfire Bean 'N' Ham Soup in Light & Tasty October/November 2001, p33

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