Janet Groene’s Startup Soup
Make big batches of this basic soup and freeze in right-size containers for your family,
keeping in mind that 3/4 cup of the mixture makes 1 ½ to 2 cups soup.
In camp add Completions and you can have a different soup, chowder or stew every day.
You’ll need a large soup kettle. This makes about 13 quarts of condensed soup. If you buy
vegetables at a farmers’ market you save money and, by making the soup yourself you can omit
salt or otherwise tune it to your family’s needs and preferences.
3 tablespoons canola or olive oil
2 bunches celery, trimmed and chopped
2 pounds carrots, peeled and chopped
6 medium onions, peeled and chopped
3 tablespoons minced garlic
2-pound head cabbage, coarsely chopped
2 pounds diced vegetables*
4 cans, 28 ounces each, diced tomatoes in juice
3 cartons, 1 quart each, broth **
Heat the oil in a big kettle and add vegetables gradually, stir-frying over high heat. When
vegetables are limp, add the broth and tomatoes, cover, reduce heat and simmer until everything
is tender. Soup will be thick. Freeze in batches to suit your family, keeping in mind that each 3/4
cup of Startup Soup will make one hearty, 1 ½ to 2-cup serving after Completions are added.
* E.g, Peeled and diced butternut squash, zucchini, yellow squash, whole kernel corn, fresh baby
spinach leaves, fresh green beans in inch-long pieces. The more variety, the more colorful the
** Your choice of chicken, vegetable or beef broth, store-bought or homemade.
Start with one part Startup Soup and add one part broth, water or tomato juice to
reconstitute the condensed soup. Then add at least one each: a starch, a protein and a flavor
enhancer. Amounts depend on the size of your family.
Starch: Cooked rice, diced potatoes from a can (drain and rinse), cooked noodles or broken
spaghetti, tortillas cut into strips.
Protein: canned chunk chicken, ham or turkey; tofu, canned beans drained and rinsed, fully
cooked meat or sausage crumbles, fresh or canned seafood.
Flavor enhancer: Add canned, diced chiles, drained, for Mexican touch and garnish with minced
cilantro. For a southwest tang add chili powder and ground cumin to taste. Add Italian flavoring
to taste and garnish with shaved Parmesan cheese. Thyme or minced parsley go well with
seafood chowder. Float oyster crackers on top and pass the sherry. For those who like more heat
in any soup, pass the hot sauce and the pepper grinder.
For more of Janet's camping and RVing recipes go to
For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to