Quick Answer
To make soup in a Dutch oven while camping, start by browning your protein and aromatics, then add your liquid ingredients and simmer with a lid, and finally, let it rest and serve hot.
Preparing the Dutch Oven for Cooking
Before cooking your soup, make sure your Dutch oven is preheated over a medium heat source. For optimal heat retention, place a layer of coals on top of the pot, and use a heat diffuser to distribute the heat evenly. This technique is especially helpful for stovetop-converted campfires or when cooking over a wood-fired stove.
Browning and Searing Aromatics
To add depth to your soup, start by browning your chosen protein and aromatics such as onions, garlic, and carrots. Use a mixture of vegetable oil and butter to achieve a nice sear, and make sure to stir occasionally to avoid burning. For a 1-quart Dutch oven, use 2 tablespoons of oil and 1 tablespoon of butter.
Simmering and Resting the Soup
Once your protein and aromatics are browned, add your liquid ingredients, such as broth and water, and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20-30 minutes. For best results, let the soup rest for 10-15 minutes before serving to allow the flavors to meld together.
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