Chuckwagon Soup – February 2🍲 Hearty Ham, Bean & Vegetable Camp Soup

🍲 Hearty Ham, Bean & Vegetable Camp Soup

A slow-simmered, old-fashioned soup—rich with flavor, filling, and perfect for cold February days.

Serves: 6–8Cook Time: 1–1½ hours

This is one of those soups that tastes even better the next day—humble ingredients, deep comfort, and true chuckwagon roots.

🫘 Ingredients

• 1½–2 cups dried great northern beans or navy beans (soaked overnight)(or 2–3 cans, drained and rinsed)

• 1½ cups cooked ham, diced

• 1 ham bone (optional but recommended)

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 6 cups chicken or ham broth

• 1 tsp thyme

• ½ tsp black pepper

• Salt to taste

• Optional: bay leaf

🍳 Instructions

1. Build the BaseIn a Dutch oven, add beans, ham, ham bone (if using), broth, onion, carrots, celery, garlic, thyme, pepper, and bay leaf.

2. Simmer SlowBring to a gentle boil, then reduce heat. Cover and simmer 60–90 minutes, stirring occasionally, until beans are tender.

3. Finish the SoupRemove ham bone and bay leaf. Taste and adjust salt as needed.

4. ServeLadle into bowls and serve with cornbread, biscuits, or crusty bread.

🤠 Chuckwagon Tip

Beans and ham were classic trail partners—cheap, filling, and capable of feeding many with very little waste.