Vegetables Soup-Meal [camp fire]
From: Nicole, Quebec, Canada
Comments: A recipe that we like to prepare year after year.
When camping, we always have some leftover steak such as a T-Bone steak or any other cut of beef, and vegetables such as corn kernels, carrots, cabbage, rutabaga or turnip, onion, celery, tomatoes, potatoes, broccoli and/or cauliflower that we can add, cubed, to the meat cubes instead of waisting them.
We also can add some tomato juice and Cheddar cheese dices to this soup.
Serve this soup along with leftover crusty bread slices, soad crackers or any other crackers.
We spend approximately 2 weeks camping and I can assure you that our neighbors are astonished to see what we cook over an open fire. They only light their fire in the evening but I prepare some food at any time, even when it rains; my husband makes sure that there always is some embers underneath. I also prepare spaghetti sauces, pancakes, French toasts, toasts, eggs, bacon, coffee, tea, boiled corn-on-the-cob over the open fire; I even warm-up some dish washing water over the open fire. What I need, according to the season, is a heavy cast-iron casserole, a frypan and a saucepan, the same ones that I use in my oven at home during the winter, that I wash and then dry using paper toweling or any old clean cloth that I will throw away before leaving.
It is REALLY IMPORTANT to have a heavy black cast-iron casserole with a lid, BBQ utensils and thick mits or pot holders. A cast-iron frypan are what you need to cook pancakes or French toasts and even some homemade French fries; a small cast-iron saucepan is perfect to boil vegetables and prepare a sauce, to reheat or prepare some oatmeal, to poach eggs....
As a rolling pin, you can use any clean empty bottle or any other round container such a clean can, label removed of course.
To cook over an open fire :
Prepare and light a wood log and briquet fire. Wait until fire is burned to embers. Using a metal shovel, shape a hole into the embers and lay some regular bricks over the bottom to be able to sit a casserole so that embers do not the bottom of the casserole.
Note : the intense heat that emanates will cook a meat pie, a pouding, even beans in approximately 1 hour [always check to see that the food does not stick to the bottom, nor burn; it is sometimes necessary to remove the casserole and arrange a wire rack in the fire before returning the casserole over the fire, after waiting for approximately 5 to 10 minutes - it will continue cooking].
If needed, add some briquets or wod logs to the fire.

Remove cooled bricks using a camping shovel or any other on-hand tool; leave to cool completely onto a wire rack.
If desired a cast-iron frypan or small saucepan, wrapped into al foil, can be used as a support to keep-warm or reheat.
Back home, clean and wrap frypan and saucepan for the next camping trip.
IngredientsPreparation
  • Leftover steak with bone, and fat if desired
  • 1 celery stalk, with leaves if desired, finely cut
  • 1 onion, chopped
  • 1 or 2 carrots, sliced
  • 1/2 to 1 small rutabaga or turnip, finely cut
  • Few cabbage leaves, chopped [optional]
  • Cut cleaned wax or green beans, ends removed [optional]
  • 1 potato, diced [optional]
  • 1 tomato, diced [optional]
  • Canned beef broth or consomme concentrate, to taste
  • Water, to cover
  • Pepper, to taste
  • 1 bay leaf
  • Salt, to taste [if broth is not salted]
  • Mix together all ingredients into a casserole.
  • Cover and transfer casserole into the centre of an old wire rack [such as an old oven wire rack] on top of campfire.
  • When mixture starts to boil, move cover a little to the side.
  • Check carefully as mixture should not overflow; if needed, transfr the casserole from the centre of the rack to the side to finish cooking.
  • Cooking tie should be of approximately 30 to 60 minutes, according to the intensity of the fire.
  • If you have to add more wood logs or more briquets while cooking, always remove the casserole first as you do not want to burn yourself, and put it back afterwards.
  • If desired, remove any excess fat, bone then dice meat and put it back into the soup, or simply throw it away.