Vegetable Soup

Making vegetable soup while camping is a great way to enjoy a warm, hearty meal. Here’s a simple recipe that’s perfect for the outdoors:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, diced (optional)
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth (you can use bouillon cubes if packing light)
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf (optional)
• Salt and pepper to taste
• 1 cup frozen or canned corn (optional)
• 1 cup green beans, trimmed and cut into pieces (optional)
• 1 cup spinach or kale, chopped (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Prepare Your Cooking Area:
   • Set up your campfire or camping stove. If using a campfire, you’ll want to cook over the hot coals for even heat.
2. Sauté the Vegetables:
   • Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
   • Add the carrots, celery, and potatoes, and cook for another 5 minutes, stirring occasionally.
3. Add Broth and Tomatoes:
   • Pour in the vegetable broth and the can of diced tomatoes with their juices.
   • Stir in the thyme or Italian seasoning, bay leaf (if using), salt, and pepper.
4. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
5. Add Optional Vegetables:
   • If you’re using zucchini, green beans, corn, or leafy greens, add them during the last 10-15 minutes of cooking, just until they are tender.
6. Finish and Serve:
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
   • Remove the bay leaf before serving.
   • Serve hot, garnished with fresh herbs if you have them.

Tips for Camping:

• Prep at Home: Chop vegetables and measure out spices before your trip to save time at the campsite. You can store the prepped ingredients in zip-lock bags or containers.
• Use a Dutch Oven: A cast iron Dutch oven works great for making soup over a campfire.
• Pack Light: If you’re packing light, consider using dehydrated vegetables and bouillon cubes instead of fresh ingredients.

This vegetable soup is versatile and easy to make, ensuring a warm, comforting meal while enjoying the outdoors at Madison Campground!