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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.
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.
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.
Once broth starts simmering, turn the heat back to 325 degrees F and let simmer, lid on the pot, for 1 hour.
Add in carrots and cook for an additional 15 minutes.
Add in 3 of the cans of drained beans and additional diced ham. Cook for 5 to 10 more minutes.
Take soup off the Traeger and take out the ham bone. Allow ham bone to cool before stripping it of the meat.
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.
Take out the bay leaves, thyme sprigs and sage leaves and add in the blended beans.
Traeger Grill and Baldface Lodge Combine Forces