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Tuesday, January 8, 2013

Hot and Heart Soup for Winter Camping

Janet Groene’s
German Harvest Soup
    In Germany they know their wursts, so choose a high quality, low-fat wiener for this recipe. It’s a traditional soup during the grape gathering season along the Rhine. Packaged grated carrots are available in the produce section. If you don’t have apple schnapps use apple juice concentrate. 

2 tablespoons vegetable oil
2 large ribs celery, finely chopped
1 cup grated carrots
Medium onion, finely diced
2 cans condensed lentil soup
2 soup cans water
1 pound low-fat hot dogs, sliced
1/4 cup apple schnapps
Freshly ground black pepper
    In a two-quart saucepan, stir-fry celery, carrots and onion in hot oil until they are limp. Add one can condensed soup and two cans water. Bring to a boil, cover and reduce heat. Simmer 10 minutes or until vegetables are tender. Stir in the second can of soup  and the  sliced hot dogs. Heat to steaming, turn off heat and stir in schnapps. Serves 4 as a hearty main course. Pass the pepper grinder.
    Cook’s note: dark rye peasant bread is ideal with this soup. Serve it on the side with butter or ladle soup over it. 

    See more of Janet Groene's RV-ready recipes including a campground potluck recipe of the week at


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