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  • Vegetable Soup

    2 hours 20 minutes

    vegangluten-free 2 comments

    This veggie-packed classic soup is comforting and delicious year-round, especially when cooked over a fire. This recipe is straight veggies, but you can easily add some sort of grain. I like to serve with a loaf of fresh bread.

    Save vegetable soup recipe made over campfire

    Vegetable Soup

    Soup is a great meal choice when it comes to early spring camping. After a long winter with a lot of soup, we are often eager to make other things, but soup made over a fire is of a different caliber and deserves some attention. This simple veggie soup recipe is best simmered in a Dutch oven over the campfire for several hours. Though, you can obviously make it over the stove as well. This recipe calls for vegetables only, but if you want to add grains, then I suggest trying barley or quinoa. Just remember to add extra vegetable broth or water. If you can swing it, make a loaf of fresh bread to go with it.

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    Vegetable Soup

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    Yield: 6 Servings
    Prep Time: 20 minutes Cooking Time: 2 hours

    This veggie-packed classic soup is comforting and delicious year-round, especially when cooked over a fire. This recipe is straight veggies, but you can easily add some sort of grain. I like to serve with a loaf of fresh bread.

    Ingredients

    • 1 cup onion, chopped
    • 1 1/2 - 2 cups carrot, chopped (about 3 large carrots)
    • 1 cup celery, chopped
    • 3 cloves garlic
    • 4 medium-sized Yukon Gold potatoes, cubed
    • 1 can (15 oz.) stewed tomatoes
    • 8 cups vegetable broth (I like to make vegetable broth with Better Than Bouillon brand vegetable base)
    • 4 cups water, plus more if needed
    • 2 bay leaves
    • 10 oz. bag frozen lima beans
    • 10 oz. bag frozen green beans
    • 1 cup frozen corn
    • 2 cups raw cabbage, chopped
    • 1 tablespoon olive oil
    • salt, to taste
    • pepper, to taste

    Instructions

    1

    Heat olive oil in a Dutch oven over medium heat.

    2

    Chop onion, carrots, and celery, and then add to the Dutch oven. Saute for about 5 minutes or until softened.

    3

    Add garlic and cook for a few more minutes.

    4

    Meanwhile, chop potatoes into half-inch cubes or smaller, depending on preference.

    5

    Add potatoes to the Dutch oven along with the can of stewed tomatoes, frozen vegetables, vegetable broth, water, and bay leaves. Bring to a boil.

    6

    Reduce heat and simmer for about an hour, stirring periodically and adding water if necessary.

    7

    Chop cabbage, add to the Dutch oven and cook 30 more minutes. You might also taste the broth at this point to see if salt and pepper are needed. Again, add water if necessary.

    Nutrition

    • Serving Size: 1 bowl of soup
    • 245 Calories
    • 50g Carbohydrates
    • 3g Fat
    • 8g Fiber
    • 9g Protein
    • .3g Saturated fat
    • 11g Sugar
    Estimated per-serving amount

    Notes

    • When cooking over the fire, cook times will vary depending on heat. I usually like to let it simmer as long as possible.
    • Oftentimes, water needs to be added to the soup, depending on how much cooks off. We like our soup rather thick, so a thinner soup will require additional water or vegetable broth.
    • Freezer-friendly!

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    2 Comments

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    March 29, 2019 at 9:39 am

    […] a delicious meal made fully over a campfire, we suggest making our vegetable soup recipe along with this bread. Last time we made this bread it was quickly devoured, so good luck not eating […]

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