Taste of Home
Campfire Bean ‘N’ Ham Soup
TOTAL TIME: Prep: 15 min. + standing Grill: 1-1/2 hours
YIELD: 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
Ingredients
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1 pound dried navy beans
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2 small onions
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8 cups water
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4 cups cubed fully cooked lean ham (1-1/2 pounds)
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2 smoked ham hocks
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2 cups chopped celery
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1 cup chopped carrots
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1/2 teaspoon dried basil
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1/2 teaspoon pepper
Directions
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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.
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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.
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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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