Backpacker's Garden Vegetable Soup with Beef
Submitted by gin
A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you’re miles from the nearest kitchen and your legs are screaming after a full day on the trail, this soup is your reward.
Everything gets pre-packaged at home: freeze-dried beef, peas, carrots, corn, green beans, pasta shells, and a punch of tomato and basil seasoning.
At camp, just dump it all in a pot with water, bring it to a boil, and simmer until the pasta is tender and the vegetables plump back to life.
Finish each bowl with a generous sprinkle of grated Parmesan for a richness that feels downright luxurious at 8,000 feet.
Pro Tips
- Pre-measure and bag all dry ingredients together at home. Keep the Parmesan in its own sealed bag so it stays fresh.
- If you want a thicker, stew-like consistency, use 5 to 6 cups of water instead of 7.
- This recipe packs light and stores well for multi-day trips. Each bag weighs just a few ounces.
- At high altitude, water boils at a lower temperature, so give the pasta an extra few minutes to cook through.
Ingredients
Directions
Package all ingredients together, except the cheese, which is bagged separately.
To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling.
Reduce head and simmer 10 to 20 minutes, or until vegetable and meat are the correct tenderness. Add more water if soup is too thick. Add cheese on top of each serving.
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