- This topic has 1 reply, 1 voice, and was last updated December 10, 2015 at 12:58 am by .
- December 10, 2015 at 12:58 am #367498mos
This is such a hearty camping meal if you are a winter camper! You can prepare many of the ingredients at home and pack up for your adventure!
I actually prefer fall-winter camping as there are fewer people and I can really enjoy the environment;-D
1 lb 15-bean soup mix
1 tbs vegetable oil
1 red onion, chopped
3 cloves garlic, minced
2 bunches chopped green onions
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
zest of 1 lemon or lime
1 tbs rice wine vinegar or balsamic vinegar
2 qts vegetable stock or 2 qts water with 2 tbs vegetable stock base
Prepare beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining the water and reserving the beans in a colander.
In a Dutch oven,saute onions in oil for 5 to 8 minutes over coals in your campfire (or camp stove) or heat til they are soft. Add minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil over REALLY hot coals in your campfire (or stove).
Lower heat to simmer by moving Dutch oven to a cooler section of your campfire or adjusting the heat on your stove.
Cover pot again and allow to simmer for 1 1/2 hours. Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste.
Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour.
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