Campfire Bean "n" Ham Soup
Here is a soup I found in a magazine that even I could make!
Also, a good one for you "Dutch oven" fans.:
Tip: For easy cleanup, cover the outside of your Dutch oven with heavy-duty foil before placing this recipe on the grill.
1 pound dry 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
Place beans in ovenproof Dutch oven ; add enough water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Chop one onion; slice the second nion and separate into rings.
Drain and rinse beans; discarding liquid. Return beans to the pan. Add onions and remainking 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 pan; cook 30 minutes longer on covered grill or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts)