Recipe Type: Entrée
Add chicken broth to cover ham and vegetables and simmer over indirect heat at 325°F for about 3 1/2 hours. I left the lid off to get the most smoke flavor from the grill.
Holiday Ham White Bean Soup
- Leftover Bone-in Ham (Smoked or Unsmoked), meat carved off and chopped: about 3 cups
- 2 Tbsp Extra Virgin Olive Oil
- 1 Medium Yellow Onion, diced
- 3 Ribs of Celery, diced
- 2 Cloves of Garlic, crushed
- 2 Tsp Dried Thyme Leaves
- 1/2 Tsp White Pepper
- 1/2 Tsp Black Pepper
- 2 1/2 Tsp Dizzy Pig Bayou-ish Seasoning
- 2 – 3 Bay Leaves
- 1 lb. Bag White Beans, rinsed and soaked overnight
- 1 oz box Chicken Broth (or use homemade)
- 5 – 7 quart Cast Iron Dutch Oven
- Add Olive Oil to Dutch Oven and heat slightly.*
- Add the diced onion and sauté until transparent.
- Add the diced celery and sauté for a few minutes.
- Add crushed garlic, thyme, peppers, Dizzy Pig seasoning and bay leaves, adding more oil if too dry. Sauté for a few minutes.
- Set up grill for indirect cooking and stabilize temperature of the grill at 350°F. Add grate to grill.
- Add soaked beans and mix in. Add ham bone and chopped ham.
- Cover with chicken broth (add water if necessary).
- Set Dutch Oven on grate without pan lid.
- Cook soup for about 3–4 hours or until ham falls off the bone, checking that the temperature stays at 350°F and the soup is simmering gently.
- Remove from heat and cover with lid.
- Serve with crusty french bread or fresh baked corn bread.