Choose Your Own Adventure: Camping with Soup by Charelle

Looking for some meal inspiration for your next camping trip? Our Program Coordinator, Charelle, gifts us with a couple of new Tomato Soup recipes for the backcountry – one for a Camp Stove, and another for your Backpacking Adventures. Do try it out. Do let us know what you think. And we’ll see you outside.

Camp Stove/Fire Pit Recipe

Creamy Tomato Soup with Chicken & Veggies

Serves: 6

Instructions

1. In a large soup pot over medium-high heat, heat the olive oil until glistening.

2. Add the chicken, onions, garlic, Italian seasoning, and fennel seeds to the pot and cook, stirring until the meat is browned and onions are soft and translucent, about 5 minutes. Drain off any excessive fat.

3. Add the chicken stock, crushed tomatoes, and tomato paste. Stir until tomato paste is fully incorporated. Bring to a boil, season with salt then simmer for 15 minutes.

4. Add the kale, cauliflower, zucchini, and heavy cream. Simmer for 10 minutes until the cauliflower is tender.

5. Serve with parmesan cheese, fresh basil, and red pepper flakes if desired.

Ingredients 

1 Tbsp Olive oil 

1 lb Ground chicken or turkey 

1 Small yellow onion, chopped 

6 Garlic cloves, minced 

1 Tbsp Italian seasoning 

1 tsp Fennel seeds 

4 cups Chicken stock 

1 (14 oz) can Crushed tomatoes 

2 Tbsp Tomato paste 

1 tsp Salt 

1 bunch Kale, stems removed, roughly chopped

1 Small head cauliflower cut into florets

2 Small zucchini, sliced

1 cup Heavy cream 

Parmesan cheese (optional) 

6-8 Fresh basil leaves, ribboned 

1/4 tsp Red pepper flakes (optional)

Backpacking Stove Recipe

Creamy Tomato Soup with Turkey & Quinoa

Serves 3

Instructions

1. 30 mins before you start cooking place quinoa in a bowl with ¾ cup water to soak

2.  When you are ready to cook, heat oil in the pot.

3. Add the shallots and garlic to the oil and cook until the onions are tender. 

4. Add 2 cups of water

5. Add the quinoa, dehydrated turkey, tomato paste, and dry ingredients Italian seasoning, fennel seeds, chicken bouillon cubes, tomato powder, salt, dried basil, red pepper flakes (opt). Stir until the tomato paste is completely integrated into the soup. Boil until the quinoa is almost done. Stir mixture frequently. 

6. Add more water as needed. The dehydrated turkey and quinoa and tomato powder will start to absorb the water. 

7. Add a small zucchini to the pot. 

8. In a small bowl pour the powdered heavy cream and mix with a small amount of water. Pour the mixture into the pot,  if you have the option to simmer let it simmer for 7-8 mins. If you don’t have a simmer option let the mixture boil for 3-5 mins. 

9. Serve immediately

Ingredients 

Oil & Fats

½ Tbsp olive oil (high temp stoves use canola or veg. oil)

Dry ingredients

¼ Tbsp Italian seasoning 

¼  tsp fennel seeds 

1 chicken bouillon cubes 

2 Tbsp tomato powder (1:2water) 

Pinch of salt 

¼ tsp dried basil 

Pinch of red pepper flakes 

¼ cup heavy cream (powdered heavy cream)

1/4 cup of quinoa

1.5 oz. of dehydrated ground meat (Instructions for Dehydrating Meat below)

Freshies 

1 small shallot

4 garlic cloves, minced 

1 Tbsp tomato paste

½ small zucchini

Prep at Home 

Dehydrate meat 

• How to: Dehydrate Ground Meat

Dehydrate veggies 

• How to: Dehydrate Vegetables

• I won’t be dehydrating the veggies I am using fresh vegetables. If you are wanting to minimize prep work and weight, dehydrating your veggies is a good idea. 

Pre measure dry ingredients and repackage 

• Small plastic bags work great (save on weight, create plastic waste)

• Or small containers (a little bulky and add weight)

Tomato paste

• You can also buy powdered tomato paste. 

• Having a few fresh ingredients is worth the extra weight sometimes. You can justify it by incorporating more meals that call for tomato paste. And by how delicious it will make your meals!