Camp Soup recipe

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Ingredients

1 pound lean ground beef
1 medium head cabbage, chopped
1 (15 ounce) can carrots, drained
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 (15 ounce) can peas
1 (15 ounce) can sliced potatoes
1 (15 ounce) can mixed vegetables
1 (10 ounce) can asparagus
1 (46 fluid ounce) can tomato juice
½ teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Nutrition Info

115.5 calories
carbohydrate: 14.3 g
cholesterol: 14.2 mg
fat: 4.3 g
fiber: 3.6 g
protein: 6.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 433.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

  2. Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

Recipe Yield

24 servings

Recipe Note

I make this soup nearly every time my family goes camping. It can also be made on the stove at home. Any vegetables can be added or subtracted according to your family's tastes.

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