Prep Time: 5 - 10 minutes
Cook Time: 30 - 35 minutes
The end of summer weather and the arrival of fall signals the perfect time to go camping. The heat's just starting to die down, bugs are starting to disappear, and the leaves are changing and ripe for the sightseer heading out into local parks and forests. Camping means bringing out recipes for warm dishes that are easily prepared over the campfire with friends and family, before heading into your tent for the night.
But for those who'd rather head home once the sun sets, you can still get the taste of a campfire made soup with a few easy steps. Follow this recipe to make a savory dish that you can put together in the comfort of your own home.
- 2 cans vegetable broth
- 1 can potatoes [approximately 16 ounces]
- 1/2 cup spinach
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onions
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 teaspoons garlic salt
- 1 teaspoon pepper
- Over low to medium heat, place the chopped carrots and celery into a pot. Pour the olive oil over top. Allow them to cook, and occasionally stir around the vegetables with a spatula until they soften. Pour an extra tablespoon of olive oil if needed.
- Add in the pine nuts and chopped onions. Allow to cook for an additional 5 minutes.
- Empty the can of potatoes into the pot. Add on the 2 cans of vegetable broth, and stir together all ingredients.
- Bring the soup to a boil. Allow it to boil for 5-10 minutes, then bring down to a medium heat.
- Add in the salt, pepper, and spinach. Adding the spinach last is an important step. This lets the vegetable keep its natural crispness, so it doesn't become limp and soggy before you have the chance to eat it.
- Stir together the ingredients one last time.
- Serve the soup warm. Store in a container to keep in the fridge for up to a week.
Photo courtesy of LisaRedfern, through Pixabay