2002 Campfire Bean 'N' Ham Soup

By boandozzy

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

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

Preparation

Step 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.

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).