Campfire Bean 'N' Ham Soup
Ingredients1 h 45 m servings
- 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 hour. Chop one onion; slice the second onion and separate into rings.
- Drain and rinse beans, discarding liquid. Return beans to the pan. Add onions and 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 the Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
- Nutritional Analysis: 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.
ReviewsRead all reviews 8
This is an excellent, very tasty bean soup. While I did not make it over a campfire, it was still delicious. My only recommendation would be to back of slightly on the quantity of celery and car...
Great, easy soup even on the stovetop. Had no onion and used onion powder and it came out fine. Good dish.
I love making soups and then canning them for future use. I loved this soup. I used my fresh basil that I grow in my greenhouse, and I substituted great northern beans. THANKS FOR SUBMITTING THI...
I am always looking for more soup recipes as my kids love it, thank you! In order to make it more nutritious, I add a few slices of jamoniberico de bellota - aka iberico ham or patanegra- thinl...
Turned out great. I reduced portions and added Northern and Kidney(Red beans). Used the remaining portions of a 10 lb. bone in ham vs Ham Hocks. After the initial boil reduce heat to low for eig...
Always trying to find a bean soup we would all eat. Everyone like this one. I cooked it on stove instead of campfire, but worked great A keepr.