FIVE-CAN SOUP

Ingredients
• One can diced tomatoes (14.5 ounces)
• One can minestrone (10.5 ounces)
• One can black beans, rinsed and drained
(15 ounces)
• One can with corn (15 ounces)
• One can with mixed vegetables (8.5 ounces)

Directions

Open all the cans and place diced tomatoes in juice. Mix vegetables in juice, drained black beans, drained corn and minestrone in the oven. Put your oven on top of the heat and let the soup heat for about 20 minutes making sure your stir occasionally.

HOBO STEW

Ingredients
• One large can of water
• One can baked beans (28 ounces)
• One large chopped onion
• One pound ground beef

Directions

Set your Dutch oven over the fire and place ground beef in it. Cook the meat for around 5 minutes until it evenly changes to brown. Add the chopped onions and baked beans while draining a pot of grease. Pour water into the empty baked beans and add to pot. Heat until stew is ready (evenly heated).

FIESTA CHICKEN SOUP

Ingredients
• One box Velveeta light cheese (8 ounces)
• One can white chunk chicken, drained
(10 ounces)
• Two chicken bouillon cubes
• One can ranch style beans (14-16ounces)
• One can chicken broth (32 ounces)
• Two cans whole kernel corn, undrained (14.5 ounces)
• One can diced tomatoes with green chilies
(10 ounces)

Directions

Set your Dutch oven over your heat. Open all cans and place chicken broth, ranch style beans, corn in juice, chicken bouillon cubes, diced tomatoes with green chilies, and drained white chunk chicken in the Dutch oven. Place your oven over heat and cook mixture while occasionally stirring until ready. Cut Velveeta cheese into cubes. Add cheese cubes to soup and stir until your cheese is melted.

BIG POND SOUP

Ingredients
• Salt and pepper for tasting
• One-teaspoon onion powder
• Half-teaspoon garlic powder
• One medium head cabbage, chopped
• One can tomato juice (46 ounces)
• One can asparagus (10 ounces)
• One can mixed vegetables (15 ounces)
• One can sliced potatoes (15 ounces)
• One can peas (15 ounces)
• One can green beans (15 ounces)
• One can whole kernel corn (15.75 ounces)
• One can carrots, drained (15 ounces)
• One-pound lean ground beef

Directions

Place ground the beef in your oven and set the oven over the fire to cook the meat until it is ready. Drain pot leaving only ground beef. Open all cans and drain liquid from the carrots. Add corn in juice, carrots, peas in juice, green beans in juice, mixed vegetables in juice, sliced potatoes in juice, asparagus in juice, chopped cabbage and tomato juice to the Dutch oven. Season with onion and garlic powder and cook until the cabbage is tender. Add pepper and salt to taste.

STARRY NIGHT CHILI

Ingredients
• Salt and pepper for tasting
• One can of beer (12 ounces)
• Three tablespoons of chili powder
• One can stewed tomatoes (14.5 ounces)
• Three cans kidney-drained beans (15 ounces)
• Three cans pork and beans (15 ounces)
• Ten cloves garlic (minced)
• Three onions (chopped)
• Three pounds ground beef

Directions

Set your Dutch oven over fire and place ground beef in the oven. Cook the meat for about 5 minutes until it is well cooked (evenly brown). For an additional 5-10 minutes, add minced garlic, sauté and chopped onions. Add stewed tomatoes in juice, drained kidney beans, pork and beans, beer and chili powder. Reduce the heat to low. Cover pot and let it boil at low temperature for 60 minutes making sure you stir occasionally. Season with pepper and salt to taste.