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Campfire Bean 'N' Ham Soup

 Campfire Bean 'N' Ham Soup
"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.
12 ServingsPrep: 15 min. + standing Grill: 1-1/2 hours


  • 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).
Nutritional Facts: One serving (1 cup) equals 293 calories,

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Campfire Bean 'N' Ham Soup (continued)

Nutritional Facts: 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.