Recipe: Camp-Style Bean Soup

CAMP-STYLE BEAN SOUP

"Homemade bean soup is camp soul food. It takes some time the beans have to soak overnight or be parboiled. The result - nearly everyone's favorite outdoor soup - is well worth it."

2 cups dried beans (Great Northern or navy beans are best)
2 medium potatoes, diced
1 medium onion, diced
4 garlic cloves, minced
4-ounce can of tomato paste (optional)
1/4 pound salt pork, chopped fine
Ground black pepper (to taste)

Presoak beans overnight or parboil the beans in a large pot. (If presoaking, add four cups of water prior to making the soup. If parboiling, cover the beans with water, bring to a boil for two minutes, remove from heat and let stand about two hours; leave the water in the pot.)

Add the potatoes, onion, garlic and tomato paste to the pot. Add additional water to cover. Bring to a boil, then simmer for about 1 hour.

While the beans are simmering, brown the salt pork in a skillet, then add to the pot. Add pepper to taste. Stir and taste occasionally. Simmer until the beans are tender.

Makes 12 servings
Source: The Great American Camping Cookbook by Scott Cookman