Well having defrosted my apt sized chest freezer (about 6 cu ft and don't ask me whyyy manufacturers think apt dwellers prefer to defrost. Sigh) this weekend I found several packets of soup bases from my regular Autumn soup marathons which made me change around some of our long camping trip lunch choices.
Took out the pureed asparagus soup since one of the kids doesn't like it; added butternut, carrot and ginger, potato and leek, cauliflower, and snowcap bean + veggie soup bases instead. I'll add the needed liquid on site. Might make a batch of Italian wedding soup minus the pasta if time allows; don't like the way pasta breaks down in pre-made soups so if I want to I add it at the campground.
Found a much looked for mini cooked ham in there I bought on a whim from D'Artgnan that at least half of it will become cold cuts. I like to make a mufaletta for first night cuz I want to feed the peoples well but am lazy after being optimum car packer, driving navigator, from front seat to back seat negotiator, camp site organizer and general stooopivisor.