But one of the toughest parts about camping is figure out what to eat and keeping everything safe when you are without refrigeration. Once you get past the basic “weenies on a stick” and “burgers over the grill” it can get more tricky. Especially if you are staying at a campsite without any running water. Canned foods are the perfect solution for campfire meals. Cans offer a large variety of convenient, nutritious, inexpensive, and readily available choices, all year round. They are portable and self-contained, which makes them a great addition to the camp box.
This recipe for Italian Chicken and Vegetable Soup (which was passed on to me by dear friend Kathe, orginally from Del Monte) is also a perfect example of how you can create a homemade meal over a campfire, without the need for any preparation or even running water! You LITERALLY open 7 cans and heat. It is that easy.
Campfire Italian Garden Vegetable Soup:
2 cans (14 1/2 oz each) Chicken Broth
1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano (I used Del Monte)
1 can (15 1/4 oz) Whole Kernel Sweet corn, drained (I used Del Monte)
1 can (14 1/2 oz) Peas & Carrots, drained (I used S&W)
1 can (14 1/2 oz) Green Beans, drained (I used Green Giant)
1 can (10 oz) canned chicken breast, drained (I used Hormel)
(If you are controlling sodium in your diet, all of these ingredients are also available in low sodium versions)
(If you are controlling sodium in your diet, all of these ingredients are also available in low sodium versions)
Combine all ingredients in a large saucepan (when camping I use the camp stockpot). Bring to a boil, reduce heat. Simmer, uncovered 5 minutes or until heated through.
See!?! I told you it was super easy!
To “fancy” it up (when I am making it at home) I added a little grated parmesan cheese to the top. It is really good! And because all the vegetables are familiar, I don’t get any complaints from the kids. Even the baby enjoys it!
