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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon dried basil
- 1 cup chopped carrots
- 1/2 teaspoon pepper
- 2 cups chopped celery
- 8 cups water
- 1 pound dried navy beans
- 2 small onions
- 2 smoked ham hocks
- 4 cups cubed fully cooked lean ham (1-1/2 pounds)
- Carbohydrate 29.5687908866987 g
- Cholesterol 303.146666666667 mg
- Fat 44.0459226900641 g
- Fiber 10.4740050664166 g
- Protein 125.639945638609 g
- Saturated Fat 14.6276628453654 g
- Serving Size 1 1 servings (3 quarts). (785g)
- Sodium 5097.36006116239 mg
- Sugar 19.0947858202822 g
- Trans Fat 2.53238600871411 g
- Calories 1049 calories
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.
