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