Step

• Step 1

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

  325 ˚F / 163 ˚C

• Step 2

  Heat oil in a large dutch oven. Add onion, celery and garlic. Cook on the Traeger, stirring every few minutes, until the onions are soft and translucent.

  Ingredients

  • 1  Small onion, Minced

  • 3 Stalk celery, diced

  • 2 Clove garlic, minced

  • 1 Tablespoon olive oil

• Step 3

  Add the chicken broth, water, bouillon, ham bone, bay leaves, thyme, sage and Chinese 5 spice to dutch oven. Cover dutch oven with lid. Close grill lid and turn heat up to High.

  Ingredients

  • 4 Cup chicken broth

  • 1  Ham bone

  • 2  bay leaves

  • 2 Teaspoon dried thyme

  • 1 Teaspoon dried sage

  • 1/2 Teaspoon Chinese five-spice powder

• Step 4

  Once broth starts simmering, turn the heat back to 325 degrees F and let simmer, lid on the pot, for 1 hour.

  01:00

  325 ˚F / 163 ˚C

• Step 5

  Add in carrots and cook for an additional 15 minutes.

  00:15

  Ingredients

  • 3  Carrot, peeled and diced

• Step 6

  Add in 3 of the cans of drained beans and additional diced ham. Cook for 5 to 10 more minutes.

  Ingredients

  • 2 Can Great Northern or navy beans, drained and rinsed

  • 2 Can cannellini beans, drained and rinsed

• Step 7

  Take soup off the Traeger and take out the ham bone. Allow ham bone to cool before stripping it of the meat.

• Step 8

  While ham bone is cooling, take the last can of drained beans and blend it along with 1 to 2 cups of the soup broth. For a creamier soup, blend more of the beans.

• Step 9

  Take out the bay leaves, thyme sprigs and sage leaves and add in the blended beans. Serve, enjoy!

  Ingredients

  • 1 Cup diced ham

  • To Taste salt and pepper