🫘🔥 Double Smoked Ham & Cajun 15-Bean Soup

A Thick, Smoky Deer Camp Classic That’ll Feed the Whole Crew

This one is pure winter comfort — double-smoked ham, rich broth, Cajun beans, and slow simmered flavor that warms you up after a long day in the woods.

🥩 Step 1 — Smoke the Ham

  1. Place a whole bone-in ham into a large cast-iron skillet.

  2. Fill the skillet ¾ full with beef broth.

  3. Smoke at 185°F for 3 hours.

  4. Remove ham from smoker.

  5. SAVE all the smoked broth from the skillet — this becomes part of your soup base.

  6. Thin-slice most of the ham for sandwiches.

  7. Cube 1–1.5 lbs of smoked ham for the soup.

  8. Keep the ham bone with meat attached — it goes right into the pot.

🫘 Step 2 — Prep the Beans

Use Hurst’s HamBeens Cajun 15 Bean Soup Mix (20 oz).

  1. Rinse beans thoroughly.

  2. Remove any debris or damaged beans.

  3. Set aside the Cajun seasoning packet for later.

🍲 Step 3 — Build the Soup

  1. In a large Dutch oven, add:

    • The reserved smoked beef broth

    • 8 cups regular beef broth

    • The ham bone

    • 1–1.5 lbs cubed smoked ham

    • The rinsed 15-bean mix

    • 2 cans diced tomatoes (with juice)

  2. Add water if needed to make sure everything is well covered.

  3. Bring to a boil, then reduce to a low simmer.

  4. Simmer 2½–3 hours, stirring occasionally, until beans are tender.

  5. During the final 30 minutes:

    • Add the Cajun seasoning packet

    • Taste and adjust salt

    • Add ½–1 tsp Tony Chachere’s for extra Cajun heat (optional)

  6. Remove the ham bone before serving — or leave it in the pot for that camp-kitchen look.

🔥 Campfire Tip

Let this simmer beside the smoker or over low campfire coals for the last hour. The smoky broth, Cajun spices, and ham bone come together into one of the best bowls of soup you’ve ever had at deer camp.