We went camping over Labor Day weekend and The Mister and I keep talking about how much we loved it. This was (despite forgetting a few things) one of the best trips to date. We hiked, we saw horses, we visited the fairy garden, we chased after Bugsy…
Of course, after a full day, our appreciation for real food is at its peak. This soup was just what we needed to warm up from the rain, too.
If you’re new to the blog, we are what you’d call “car campers”; meaning we drive to a designated campground with an outhouse and fire pit available. Burn bans are a common thing where we live, so we check in at the ranger station to inquire before we arrive at the campground. Thankfully on our last few camping trips, the ban was only in place for fires not in a designated pit (which would apply for backcountry campers/hikers). I am pretty picky about campsites though! I prefer them to be tucked back a bit for a sense of privacy. Fellow introverts will understand. There’s no wi-fi or phone reception up on the mountain and there’s a chance you’ll see a bear, cougar, or wolf if you’re not careful. But there’s an even better chance to spy rabbits and deer. Plus, the views are glorious. 🙂
A few notes:
- I prep everything before we leave. So for this soup, I put the chopped onion, sliced carrot, and pressed garlic in a gallon Ziploc bag labeled “Veggie Soup”. Then, I placed the sliced mushrooms in a smaller Ziploc and the kale and seasonings in a second smaller bag. Both of the smaller bags went into the gallon Ziploc. This was kept in the cooler on ice until ready to use.
- The bone broth was made ahead of time, kept in a large mason jar with a lid (fitted with a rubber gasket), and stored in the cooler.
- This soup was cooked in my trusty Dutch oven.
- And while camping, we use a two-burner Coleman stove.
- 1 TB fat of choice (I used avocado oil for camping, but any fat will do)
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, pressed
- 4 cups homemade bone broth
- 5 organic cremini mushrooms, wiped gently with a damp towel and sliced
- 3 large kale leaves, roughly chopped
- ½ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp dried sage
- 1 tsp turmeric powder
- ¾ tsp salt
- In a cast iron Dutch oven, heat the fat over a medium heat/flame. Add onion and carrots and cook, stirring often, about 5 minutes.
- Add pressed garlic and cook until fragrant, about a minute.
- Pour in bone broth and bring to a steady simmer, stirring occasionally.
- Add mushrooms and cook 5 minutes.
- Finally, add the kale, herbs, turmeric, and salt. Stir well and let cook until kale is just wilted and a vibrant green.
- Check seasonings and serve immediately.