Camp Soup

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"I make this soup nearly every time my family goes camping. It can also be made on the stove at home. Any vegetables can be added or subtracted according to your family's tastes."
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45 m servings 115 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.


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It's very good with V 8 instead of the Tomato juice, and an added onion instead of the onion powder.

I have been making this soup for years. It is one of my favorites. You can add or omit any vegetable you want. I usually use onion, celery, green pepper, can mushrooms, frozen corn, carrots & po...

This is alot of soup but it was very tasty!

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