It’s been way too long since my last post, and I have a million recipes to share. What can I say? Summertime is for being outdoors (and for us, moving into a better apartment-yay!). Last weekend we took a break from our lovely new place to go camping with friends and I was so excited to do some campfire cooking, I happily took on planning all our dinners for the excursion.
This recipe for Campfire Roast Beef Cheese Soup (which turned out AMAZING) was based on the best stew I’ve ever had: a slow-cooker campfire stew I had at bible camp as a kid. I didn’t know the recipe, so I made up a soup recipe that I knew would be delicious and hearty and added biscuits on top. Because it rained for most of our trip, I cooked over a fire while I could keep one going, but if you want a really amazing soup, start a fire in the morning, get some really really hot coals or ashes. Dig a hole in the ground for your pot, bury it with the coals, and let sit all day.
- (2) 10.75 oz cans of cheese soup
- 1 green bell pepper (chopped)
- 1/2 white onion (chopped)
- 1 bag of shredded jalapeno or pepper jack cheese
- 2 packages roast beef lunch meat
- 1 package instant biscuits
- Clean water (enough to fill both cans of soup)
- Optional: salt/pepper/garlic powder to garnish
- Dutch oven OR large metal pot with lid you don’t care about (thrift stores are good for this)
- Wooden spoon
- Fire (/wood/firestuffs)
- Sturdy gloves (to extract your pot from within or atop the fire)
- Bowls and spoons (for eating)
- Optional: grate to place pot over fire (if you care very much about your pot, if not, just stick it right in there)
- Before leaving for your trip: chop up the onions and bell pepper and put them in a plastic bag with any spices you would like to garnish the soup with (either pack this on the top of your cooler items, or use quality Tupperware in place of plastic bag-to keep dry).
- When ready to cook: start a steady fire.
- Throw the onion/bell pepper mixture and shredded cheese into your pot.
- Tear up roast beef into pieces and throw into the pot.
- Without discarding the cans, pour the cheese soup into the pot.
- Fill cheese soup cans with water, then add that water to the pot.
- Using your spoon, mix the pot contents well (wipe your spoon on a leaf or something, you’re going to need it for serving later).
- Create a layer of biscuits on top of the soup.
- Cook either over the fire quickly, or slowly buried in coals for….it’s done when it looks done, this is campfire cooking. Although, if you go the coal route, you’ll probably have to heat it for a bit over the fire after you dig it out anyway, A. you’re camping, you want to serve this seaming hot, not luke warm B. it takes a crazy expert to time slow-cooking under buried coals correctly (don’t beat yourself up if it still needs a few minutes on the fire).
- Serve with sangria (i.e. a large jug of red wine with fruit in it).