Trinn

• 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

• 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.

• 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.

• 4

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

  325 ˚F / 163 ˚C

  01:00

• 5

  Add in carrots and cook for an additional 15 minutes.

  00:15

• 6

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

• 7

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

• 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.

• 9

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