Campfire Bean ‘N’ Ham Soup

• 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

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.
2. 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.
3. 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.

beans, onions, water, ham, ham hocks, celery, carrots, basil, pepper

Taken from www.tasteofhome.com/recipes/campfire-bean-n-ham-soup/ (may not work)