Camp Soup3 Reviews
- Prep: 5 min
- Cook: 40 min
- Ready In: 45 min
“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.” - by Gina Babcock
Original recipe yields 24 servings
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- 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.
Amount Per Serving (24 total)
- 115 cal
- 4.3 g
- 14.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"It's very good with V 8 instead of the Tomato juice, and an added onion instead of the onion powder...." See more"
"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..." See more. I have also added broccoli and cauliflower."
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