Campfire Bean 'N' Ham Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These are the best beans and ham you'll ever tastebar 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. Ingredients:
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 |
Directions:
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 to 4 hours or until beans are softened.
2. 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.
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. Yield: 12 servings (3 quarts).
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