Unless you have a lot of briquettes, this recipe should probably be done over a camp stove. It takes 4 hours to make.
1 lb dried great northern beans
1 smoked ham hock
8 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, shredded
1/4 cup parsley
1 cup mashed potatoes or 1/3 cup instant potato flakes
Salt and pepper to taste
Parsley or chives for garnish
1 8 quart Dutch oven (12" deep or 14")
Place the beans and enough water to cover in the Dutch oven. Bring to a boil and boil for 2 minutes. Remove from the heat and let the beans soak for 1 hour. Drain and rinse the beans.
Put the beans back in the Dutch oven, along with the water and the ham hock. Bring to a boil, then reduce the heat; cover and simmer for 2 hours. Skim any fat if necessary.
Add the onion, carrot, parsley, potatoes, salt and pepper, then simmer for 1 hour longer. Remove the meat and bones from the soup.
Remove the meat from the bones, dice it and return to the soup. Heat through. Garnish with parsley or chives.