A Collection of Soup Recipes
These can be back-of-the-fire-and-let-it-cook-all-day soup recipes, that only gets better the longer it cooks, or you can make soup recipes at home, put a single serving into a Ziplock bag, Freeze flat so it fits nicely in your cooler and defrost while in camp. Note: There soup recipes should make enough for four to six large servings but a lot depends on the weather and how active you have been.
Campfire Minestrone
1 large yellow onion, chunky chopped
2 cloves of garlic, minced
2 Tbsp olive oil
2 cup water
1 28-oz can tomatoes
1 15 1/4-oz can kidney beans or your favorite canned bean
2 generous cups of various chopped vegetables, fresh or frozen, your choice
½ tsp Italian seasoning
½ cup elbow macaroni, uncooked
2 cups fresh zucchini, chopped
salt and pepper
Grated Parmesan cheese for garnish
Place a large pot or dutch oven on campfire. When hot, sauté onion and garlic in olive oil until just limp. Add next five ingredients, stir, cover, and push pot to a cool part of fire. Simmer 1 hour or until vegetables are tender. Add macaroni and zucchini, salt and pepper to taste and simmer 30 minutes more or until macaroni is tender. Ladle into bowl, sprinkle with cheese and serve with chunk of whole wheat or crusty white bread. Makes 6 to 8 servings
Cream of Whatever
This recipe comes from my 7th grade home economic class and offers endless variations
2 C. diced or sliced vegetable, your choice of vegetable or mix the vegetables
½ onion, chopped
3 T. each butter and flour
3 C. milk and/or bouillon
salt, pepper, and chopped parsley
Dash of freshly ground nutmeg, optional
Cook vegetable and onion in 1 C of water until tender. Melt butter and blend in flour, then add milk and cook, stirring till thickened. Add cooked vegetable with liquid. Heat gently, and season to taste. Make enough for 4 when served with a big chunk of bread
