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Camp Soup

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Gina Babcock

I make this soup nearly every time my family goes camping. It can also be made on the stove at home. Any vegetables can be added or subtracted according to your family's tastes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.
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Reviews

DEXTER
13
1/10/2003

It's very good with V 8 instead of the Tomato juice, and an added onion instead of the onion powder.

Pam
10
11/18/2010

I have been making this soup for years. It is one of my favorites. You can add or omit any vegetable you want. I usually use onion, celery, green pepper, can mushrooms, frozen corn, carrots & potatoes. I have also added broccoli and cauliflower.

MAMMAFOX
10
8/29/2002

This is alot of soup but it was very tasty!