There’s nothing like a hot cup of soup on a cold night. Soup was one of my family’s comfort foods. It’s inexpensive, filling, and there’s just something about seeing your family sitting around a pot of hot soup and homemade bread laughing and talking together.
Sometimes it can be difficult to eat healthy when traveling on the road or on long camping trips. One of my favorite go to items is soup. It cam be cooked over the campfire or on the camp stove, is easy and healthy.
Today I want to share my recipe for my Vagabond Veg Soup. It’s really just a basic Vegetable soup with a bit of my mom’s magic. Almost any leftover vegetables will do. I hope you enjoy my version of this wonderful soup.
Medium sized pot. Double the ingredients for a large pot
Onion 1/2 diced
Garlic 1 clove diced
Carrots 1 large or several baby carrots julienned
Potatoes 1 to 2 large julienned
Asparagus several pieces cut in small sections
Butternut squash cooked and mashed or 1 can of pre-made butternut squash soup. I usually always have some type of baked squash left over during the winter.
Sour cream 1 to 2 tablespoons
Flour 1 teaspoon
Oil 2 tablespoons
Paprika 1 tablespoon
Garlic Salt to taste
2 to 3 cups of water
On medium heat coat the bottom of the pot with the oil.
Dice the onion and garlic together and add to the oil.
Add in the paprika and let it warm for just a minute or less. Just enough to heat it all together.
The secret is the onion garlic and paprika at the beginning. The timing is crucial because you don’t want it to get too brown or it will be bitter. You want the color to be opaque.
Then add the mashed squash or can of squash soup and 1 cup of water and the sour cream and stir until smooth. The can of soup makes the process much easier when camping.
Start adding in the cut vegetables. You can use any variety of vegetables. What ever you happen to have available but the vegetables that I listed above seem to work nicely together. Turnups are a great substitute for potatoes. I sometimes also throw in some grated cabbage or use other types of squash.
Stir the flour into the remaining water and add that to the soup as it simmers.
Add garlic salt to taste as it cooks.
The soup is done when the vegetables are tender.
My kids never knew that there was squash in the soup and they loved all the other vegetables so this was always a “do-over” at our house.
I love to make this soup when I’m traveling or camping. It’s an easy way to get vegetables in my diet and I can keep it in my soup thermos. It’s easy to heat up and eat anytime. Add a sandwich and you have a great meal.
Please try it out and let me know what you think or tell us about your favorite soup recipe in the comments below.
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Thank you for stopping by. Keep doing great things and live a blessed life my friends.