Save on Pinterest

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
  • Total Time
    Prep: 15 min. + standing Grill: 1-1/2 hours
  • Makes
    12 servings (3 quarts)


  • 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 1-4 hours or until beans are softened.
  • 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.
  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • Elizabeth
    Jun 2, 2020

    Unless you are camping or grilling out and just WANT to make this as directed, these are just as good by cooking on the stove or in a slow cooker, plus can skip the soak. Smoke isn’t a huge factor in a Dutch oven with a lid on it on the grill. The smokiness comes from the smoked ham hocks so do yourself a favor by not adding the synthetic flavor of Liquid Smoke here. Also, for more flavor in everything I make I always substitute good chicken broth for water in recipes and it makes a big difference here as well. Great with a nice slice of cornbread.

  • lhangel
    Apr 26, 2019

    Have made this soup for years

  • michelle4773
    Feb 4, 2015

    How can I cook this on the stove top? How long? Any directions someone can share? Thanks!!!

  • deepsnogrl
    Feb 18, 2013

    This was excellent! I did have to finish cooking until the beans were soft on top of the stove & added about 4 more cups of water at that time. Also, I used 1/2 tsp of liquid smoke since I was making it in a cast iron dutch oven with a lid in the oven on 350 instead of using the grill.

  • ConnieK
    Jul 5, 2012

    I love ham and bean soup but have been trying to cut back on fat and calories. I was having a hard time finding a lighter version of this recipe and finally found this one. Generally speaking, I will make a recipe as is for the first time and then make any adjustments from there. However, I don't have a grill and really wanted to try this recipe. I started it on the stove top and finished it off in the oven. I have to say it was absolutely excellent. It might be missing the smoky flavor you would get by making it on the grill but perhaps this could be compensated for by using some liquid smoke (which I will try adding when I make this again). Yummie!!!!

  • ginabee
    Oct 4, 2010

    excellent soup . . . I did it on the stove and let it simmer. Before I served it, I brought it to a boil and put in the veggies so they didn't get soggy. I would definitely make this again!

  • lupster
    Dec 27, 2009

    Very easy to make and very tasty.

  • kevin52
    Oct 4, 2009

    No comment left

  • A 1 Mom
    Mar 23, 2008

    I made this soup for supper tonight March 23 and we really like it. This is definetly a keeper. The only thing I didn't put in was the celery.