With arrival of Hurricane Irene this past weekend, I got to thinking about how our dutch ovens could be indispensable and even life saving in an emergency situation. This recipe for Dump Soup from the Nakomis Heights Lutheran Church cookbook is the kind of meal you can make in a power outage or the aftermath of a storm. Of course it's a great campsite dinner too, doctor it up with your favorite herbs and spices or even toss in a can of cooked chicken. All the ingredients fit in my 10 inch oven with room to spare, I heated it with 10 coals around the bottom and 20 on the lid. Let it simmer away for 30 minutes or until it's bubbling at a steady pace and heated through. Use low salt varieties if you can. Keep the ingredients in your pantry and some charcoal on hand and you'll always have the fixings of a warm, hearty stew you can feed your family and neighbors in a time of crisis.
Dump Soup
2 14.5 oz. cans stewed tomatoes with juice
1 15 oz. can Veg-All mixed vegetables, drained
1 15 oz. can white shoe peg or yellow corn, drained
1 15 oz. can black beans, drained
1 can Progresso vegetable soup
Lightly oil or spray dutch oven.
Open all cans and pour into dutch oven; mix well.
Cook at a steady simmer for 30 minutes or until ingredients are heated through.
Makes 6 servings.
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Open cans, pour ingredients in your dutch oven and stir  |
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