A chill is in the air, frost is on the pumpkins and fall camping is in full swing. That means it's time for soups and stews. It's an easy way to stay warm at the campsite; just brown the meat, get the broth boiling, dump in your veggies, and let the fire do the rest. Add hearty pasta or grains to make it a filling meal worthy of second helpings. Don't forget to bring crackers and crusty breads to complete the meal.
If you've never made campfire stew, use these soup and stew tips and recipes to get your first pot boiling.
Soup and Stew Tips
- The finer you dice vegetables, the faster they'll cook.
- If you pre-cook ground beef or stew meat at home, it must be thoroughly (not partially) cooked. Cool and keep it cold until you make soup campsite.
- Make minestrone with canned tuna instead of meat.
- Make soup with instant rice or fine noodles for faster cooking.
- Ask each person in your camping crew to bring a different vegetable for the soup pot.
- Save weight—bring powdered bouillon or cubes instead of broth. Just add water.
Start the campfire or turn on your camp stove and make these recipes in big kettles that promise bottomless bowls after cold hikes.
2 pounds coarsely ground lean beef
2 tablespoons vegetable oil
Large onion, diced
1 tablespoon minced garlic
2 quart-size cartons of low sodium beef broth
2 bags shredded cabbage, 14 to 16 ounces each
10-ounce bottle ketchup
1 cup packed brown sugar
Broth or water
Makes about 3 quarts
Sizzle beef in hot oil with a large kettle and gradually stir in onion and garlic. When beef is broken up and no longer pink, add broth and bring to a boil. Stir in cabbage, cover and simmer until cabbage is tender. Stir in ketchup and sugar and more water or broth as necessary. Serve hot.