Recipe courtesy of Amy Stevenson for Food Network Kitchen

Camping Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Our campfire riff on pasta fagioli will keep everyone toasty on a chilly night. It calls for easy-to-pack non-perishables and it’s simple to make on grill grates set over a fire pit, but it tastes like it’s been simmering on the stove all day. We used orzo here, but you can substitute any small shape you prefer, such as ditalini. The most common brands of mixed vegetables include peas, carrots, green beans, corn and potatoes—a good combination for this soup.



  1. Prepare a campfire with medium and high heat. For medium heat, set a grate several inches over the flames of an active fire. For high heat, set a grate closer to the flames; they should be licking the bottom of the pot.
  2. Heat the olive oil in a Dutch oven or pot over medium heat. Add the garlic and cook until beginning to sizzle, about 1 minute. Add the lentils and tomato paste and cook, stirring, to melt the tomato paste and coat the lentils, 1 to 2 minutes. Add 8 cups water and the bouillon cubes. Cover, move to high heat and bring to a boil. Uncover and arrange over the fire so the liquid is rapidly simmering. Cook, stirring occasionally, until the lentils are almost tender, 15 to 20 minutes.
  3. Stir in the vegetables and orzo. Cover and return to a simmer. Uncover and simmer until the orzo is al dente, about 10 minutes more. Season with salt and pepper. Serve in bowls or mugs with a drizzle of olive oil and a shake of Parmesan.