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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 0.9 g
  • Cholesterol: 0.1 mg
  • Sodium: 1,288.5 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 9.5 g

View full nutritional breakdown of Andi's Campfire Easy Vegetable Soup calories by ingredient
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Andi's Campfire Easy Vegetable Soup

Submitted by: ANDICOONS
Andi's Campfire Easy Vegetable Soup

Introduction

Mom makes this slow cooked crock pot veggie soup with beef. I made a very low key alternative that is easy enough to make over a campfire or for a college student. Mom makes this slow cooked crock pot veggie soup with beef. I made a very low key alternative that is easy enough to make over a campfire or for a college student.
Number of Servings: 2

Ingredients

    Forgive me it's been a while since i've made this and i usually ad-lib but this should be about right. You can tweak the ingredients to taste.

    V8 Vegetable Juice, Low Sodium, 32 oz

    Mixed Vegetables, frozen, 1 package (10 oz)
    (if at home) or canned. Get the kind that has corn, carrots, some kind of pea or lima bean, and potatoes. You really want the carrot and potatoes. Mom always added raw potatoes and carrots but she slow cooked it. Mine cooks quickly. Both frozen and canned blends such as this exist.

    Beef bouillon, 2 cubes

    Garlic powder, to taste
    Pepper, black pepper corns (5 whole)
    Plus ground black pepper to taste
    Salt, 1 dash (to taste)

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Directions

Pour cans or bottles of V8 juice into a pot or microwave safe bowl.

Put in Bouillon cubes. add a few pepper corns. Put Pot over Medium to High Heat (you can try it in the microwave if you're so inclined, I regularly stick it over a campfire or propane stove even when backpacking), Stir every so often.

Add canned or frozen vegetable mixture (get a blend with potatoes, carrots, corn in it and peas or limabeans).

season to taste

Bring to a boil or cook until warm and beef bouillon cubes are dissolved. Remove peppercorns before serving.

As i said before, my mother slow cooks this in a crock pot, starting with a seared cut of beef roast, raw potatoes and carrots, and cooks all day then adds the veggie mixture at the end so they stay somewhat crisp). You can try it this way as well, but for her recipe you'd probably need more V8 and more bouillon.

When back packing I bring 1 can of mixed veggies with potatoes, and 2 cans v8. Plus 1.5 bouillon cubes. It makes about half of this recipe.

approx 2.5 cups per serving

Number of Servings: 2

Recipe submitted by SparkPeople user ANDICOONS.






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