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Campfire Bean ‘n’ Ham Soup

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Campfire Bean ‘N’ Ham Soup

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. 
Course Dinner, Main Course
Cuisine American
Keyword backpacking, dairy-free, egg-free, no nuts, no shellfish, no tree nuts
Prep Time 15 minutes
Servings 12
Calories 197kcal


  • 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
  • ½ teaspoon dried basil
  • ½ teaspoon pepper


  • 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 1-4 hours or until beans are softened.
  • Chop 1 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.


Calories: 197kcal | Carbohydrates: 26g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 612mg | Fiber: 7g | Sugar: 3g

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