Campfire Bean 'N' Ham Soup

SUBMITTED BY: Tom Greaves

"'These are the best beans and ham you'll ever taste--bar 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."

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound dry navy beans
2 small onions
8 cups water
4 cups cubed fully cooked ham
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 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.

FOOTNOTE

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.