Warm up with these Winter Dutch Oven Soups

Campfire Chicken Vegetable Soup (serves 4)

(recipe from barbeqa.com)

Ingredients:

• 2 chopped chicken breasts
• 1 tablespoon of olive oil
• ½ chopped onion
• 2 chopped carrots
• 1 chopped celery stalk
• 1 cup of mushroom, sliced
• 1 pack of frozen vegetable mix
• 1 cup of tomato sauce
• 1 can of stewed tomatoes (14.5 oz)
• 5 cups of broth or 2 Bouillon cubes (add more if preferred)
• 1 cup of pasta shells
• Salt and pepper to taste

Instructions:

1. In a large kettle pot, add the chopped chicken breasts and cook thoroughly, then set aside.
2. Add olive oil into the pot and sauté the celery, carrots, and onions for 10 minutes.
3. Mix in the mushrooms and cook until tender.
4. Add in the frozen veggies, stewed tomatoes, tomato sauce, and the broth (or mix Bouillon with water and add to the pot).
5. Bring the soup to a boil and simmer for about 15 minutes.
6. Add in pasta shells and simmer for another 10 minutes, or up until the pasta is cooked al dente.

7-Can Soup (serves 6)

(recipe from barbeque.com)

Ingredients:

• 1 can of corn (15.25 oz)
• 1 can of meaty chili (15 oz)
• 1 can of kidney beans (15 oz)
• 1 can of pinto beans (15 oz)
• 1 can of tomatoes, diced (15 oz)
• 1 can of tomatoes and green chili mix (10 oz)
• Salt and pepper to taste
• 8 ounces of processed cheese

Instructions:

1. Mix all the contents of each canned good (corn, chili, kidney beans, pinto beans, tomatoes, green chili) into a pot. Put over high heat.
2. Bring to boil and then reduce heat.
3. Let simmer for about 10-15 minutes.
4. Add some pepper and salt to taste.
5. Dice the processed cheese and add to pot until cheese melts.

Read More: 

• Warm up with this easy and hearty meatball soup!
• Try this roasted curry cauliflower and potato dish to add some spice this month.
• Recipes for homemade birdfeed.
• We love a good recipe for easy foil-pack dinners!
• Find more campgrounds at ThousandTrails.com.