Apres Camp Set-Up Soup

The tent is set up, it’s late and getting dark. Time to warm up the soup previously made at home and to enjoy dinner or late night nourishment after travel time and camp set-up.

Ingredients

• 4 tbsp. olive oil
• ¼ onion, finely chopped
• 1 c. carrot, sliced and halved 
• 1 ½ tsp. fresh rosemary, finely chopped
• pinch of dried red pepper flakes
• 8 small or 1 large potato, chopped (if it is a thin-skinned potato, no need to peel)
• 1 c. canned mixed beans (freeze the remainder of the can for next time)
• ¾ c. pasta
• ½ tsp. powdered chicken stock or paste (your preference)
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 1 bag of tortilla chips to serve

Instructions

1. In a medium to large pot, heat the olive oil over medium heat.
2. Add the onion, celery and the rosemary. Cook for eight minutes, stirring occasionally.
3. Add the red pepper flakes, chicken stock, salt and pepper.
4. Cook for one to two minutes, until fragrant.
5. Add the potato and beans along with two cups of water.
6. Bring to a boil, reduce heat and simmer until the potatoes are cooked.

Pasta

In a separate pot, cook pasta following package directions.

1. Drain and set aside.
2. Pack up the soup and the pasta in separate containers.
3. Add together on site and warm up before serving.
4. Add salt and pepper if required and crunch tortilla chips on top before serving.