Open some cans, combine ingredients in a big pot on your RV stove or campfire and cook a smokin’ hot feast for two or twenty. If campground neighbors show up, just add more cans and season to taste. Start with this basic recipe.
Cook’s note: When buying canned goods for camping, choose low- and no-salt foods to avoid sodium overload. You can always add salt to taste later.
28-ounce can diced tomatoes
8-ounce can tomato sauce
Large onion, diced
1 each green and red sweet pepper, diced
3 ribs celery, diced
1 or 2 medium zucchini, diced
1 tablespoon minced garlic
2 cans condensed lentil soup
1 or 2 cans, 14.5 ounces each, kidney beans
½ to 1 cup broken spaghetti
1 tablespoon mixed Italian seasoning
Salt, pepper to taste
Put tomatoes and tomato sauce in a large pot. Fill the 28-ounce tomato can with water and add it. Bring to a boil. Stir in vegetables, garlic, lentil soup and kidney beans. When it boils, stir in spaghetti and Italian seasoning. Cover and simmer 10-20 minutes or until vegetables and pasta are tender. Adjust seasonings. If soup is too thick, thin it to taste with tomato juice, water or broth. Top each bowlful with a piece of shaved Parmesan if you wish. Serves 8 to 10.
Cook’s note: Wash, dry and dice the onion, peppers, zucchini and celery at home and keep cool and dry in the refrigerator or ice chest up to two days.
See more of Jant Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com