Campfire Bean 'N' Ham Soup Recipe
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
Healthy
Diabetic Exchange
TOTAL TIME: Prep: 15 min. + standing
Grill: 1-1/2 hours
MAKES: 12 servings
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
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, 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.
Originally published as Campfire Bean 'N' Ham Soup in Light & Tasty October/November 2001, p33
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Posted by: Beth Layman <blayman38@gmail.com>
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