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Reader1
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Sep 14, 2015

Favorite soup recipes

A couple years ago we had a posting asking for favorite soup recipes. We have many new members so asking again. As fall approaches one of my favorite foods for camping is soup. Can you please post your favorite soup recipe - meat or meatless.
  • So many soups but one we make frequently in the dutch oven on the campfire:
    After roasting the chuck roast we remove the meat. In go the chopped onions for browning in the meat bits and grease. When browned, we add chicken or beef stock. We'll eat that night's portion of pot roast with veg and the rest of the meat goes back in the pot to simmer. By the time we're finished, the simmered meat & broth is ready for leftover veg, diced potatoes and whatever else is leftover in the fridge. Even macaroni goes nice.

    By the time the dishes are done we have an excellent stew or soup for lunch and supper the next day.
    Seasonings are simple: minced garlic, salt and pepper.
    Veg we often add: carrots, turnips, peas, fresh spinach, kale, green beans, cauliflower, Brussels sprouts
    Things we never add to the pot: beans, cream or cream sauce, broccoli
  • This is my favorite soup/stew in Mexico. There are lots of variations, but it's all good.
    It's very nurturing.

    Posole

    2 T Olive oil
    1 large Sweet onion, coarsely chopped
    6 small Mixed sweet peppers, coarsely chopped
    1.5 pounds Skinless, boneless chicken thighs, coarsely chopped (or roasted chicken)

    Lightly brown onion in a large heavy soup pot over medium heat, add peppers to soften. Remove onions and peppers, set aside, add chicken and lightly brown.

    1 T Ground cumin
    1 T Mexican oregano
    1 T Chili powder
    7 ounces Green chilies, diced
    1/2 tsp. Grated garlic

    Add onions and peppers to soup pot together with spices, sauté and coat chicken.

    29 ounces Canned white hominy, drained and rinsed
    29 ounces Canned pinto beans
    10 ounces Canned diced tomatoes with juice
    6 cups Chicken broth
    6 Corn tortillas

    Add hominy, beans and tomatoes and simmer for 45 minutes. Cut tortillas into thin strips and add just before serving. Serve with the condiments below.

    Red and Green salsas Diced avocado
    Red pepper flakes Diced fresh tomatoes
    Grated Mexican cheeses Fresh cilantro
    Sour cream Lime wedges
    Sliced radishes Sliced cabbage