Camp Food: Veggie Soup

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We went camping over Labor Day weekend and The Mister and I keep talking about how much we loved it. This was (despite forgetting a few things) one of the best trips to date. We hiked, we saw horses, we visited the fairy garden, we chased after Bugsy…

Of course, after a full day, our appreciation for real food is at its peak. This soup was just what we needed to warm up from the rain, too.

Camp Food: Veggie Soup | Enjoying this Journey...

If you’re new to the blog, we are what you’d call car campers; meaning we drive to a designated campground with an outhouse available. I am pretty picky about campsites though! I prefer them to be tucked back a bit and more private. There’s no wi-fi or phone reception and there’s a chance you’ll see a bear, cougar, or wolf if you’re not careful. But an even better chance to spy rabbits and deer. 🙂

  • I prep everything before we leave. So for this soup I put the chopped onion, sliced carrot, and pressed garlic in a gallon Ziploc bag. Then I placed the sliced mushrooms in a smaller Ziploc and the kale and seasonings in a second smaller bag. Both of the smaller bags went into the gallon Ziploc. This was kept in the cooler on ice until ready to use.
  • The bone broth was made ahead of time, kept in a large mason jar with a lid (fitted with a rubber gasket), and stored in the cooler.
  • This soup was cooked in my trusty Dutch oven.
  • And for camping, we use a two-burner Coleman propane stove.


Camp Food: Veggie Soup
Recipe type: Entree
Cuisine: AIP, Paleo, Primal, Camp Food
Prep time: 
Cook time: 
Total time: 
Serves: 4
This AIP Veggie Soup is hearty on its own and perfect for camping or autumn days.
  • 1 TB fat of choice (I used avocado oil for camping, but any fat will do)
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, pressed
  • 4 cups homemade bone broth
  • 5 organic cremini mushrooms, wiped gently with a damp towel and sliced
  • 3 large kale leaves, roughly chopped
  • ½ tsp dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • 1 tsp turmeric powder
  • ¾ tsp salt
  1. In a cast iron Dutch oven, heat the fat over a medium heat/flame. Add onion and carrots and cook, stirring often, about 5 minutes.
  2. Add pressed garlic and cook until fragrant, about a minute.
  3. Pour in bone broth and bring to a steady simmer, stirring occasionally.
  4. Add mushrooms and cook 5 minutes.
  5. Finally, add the kale, herbs, turmeric, and salt. Stir well and let cook until kale is just wilted and a vibrant green.
  6. Check seasonings and serve immediately.

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Camp Food: Veggie Soup | Enjoying this Journey...
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