Steps

• 1

  When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 2

  In a large Dutch oven over medium heat, add the oil, onion, celery, and garlic. Cook, stirring occasionally 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 with a lid and bring to a simmer.

• 4

  Place the Dutch oven on the grill grates. Close the lid and cook for 1 hour.

  325 ˚F / 163 ˚C

  01:00

• 5

  Add the carrots to the Dutch oven. Cover, close the lid and cook for 15 minutes.

  325 ˚F / 163 ˚C

  00:15

• 6

  Add 3 cans of beans and the diced ham, if using. Cover, close the lid, and cook for 5-10 minutes until the beans and ham are heated through.

  325 ˚F / 163 ˚C

  00:05

• 7

  Remove the soup from the grill. Remove the ham bone, and allow to cool before removing the meat. Remove and discard the bay leaves, thyme sprigs, and sage leaves from the soup.

• 8

  In a blender, add the remaining can of drained beans and 1-2 cups of the soup broth. Blend to combine. For a creamier soup, blend more of the beans. Add the blended beans and broth back to the soup with any additional ham from the bone, and serve warm. Enjoy!