{"id":236,"date":"2021-06-29T04:43:00","date_gmt":"2021-06-29T11:43:00","guid":{"rendered":"http:\/\/www.forestcamping.com\/suzi-test\/?p=236"},"modified":"2021-05-29T14:44:03","modified_gmt":"2021-05-29T21:44:03","slug":"a-collection-of-soup-recipes","status":"publish","type":"post","link":"https:\/\/www.forestcamping.com\/dow\/suzi\/a-collection-of-soup-recipes\/","title":{"rendered":"A Collection of Soup Recipes"},"content":{"rendered":"

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. <\/em><\/p>\n

Campfire Minestrone<\/h3>\n

1 large yellow onion, chunky chopped
\n2 cloves of garlic, minced
\n2 Tbsp olive oil
\n2 cup water
\n1 28-oz can tomatoes
\n1 15 1\/4-oz can kidney beans or your favorite canned bean
\n2 generous cups of various chopped vegetables, fresh or frozen, your choice
\n\u00bd tsp Italian seasoning
\n\u00bd cup elbow macaroni, uncooked
\n2 cups fresh zucchini, chopped
\nsalt and pepper
\nGrated Parmesan cheese for garnish
\nPlace a large pot or dutch oven on campfire. When hot, saut\u00e9 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<\/p>\n

Cream of Whatever<\/h3>\n

This recipe comes from my 7th grade home economic class and offers endless variations<\/em>
\n2 C. diced or sliced vegetable, your choice of vegetable or mix the vegetables
\n\u00bd onion, chopped
\n3 T. each butter and flour
\n3 C. milk and\/or bouillon
\nsalt, pepper, and chopped parsley
\nDash of freshly ground nutmeg, optional
\nCook 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<\/p>\n

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