Rustic Camp Oven Soup

This Rustic Soup has to be one of my favourites. It is delicious and a perfect warmer for a cold, blustery night. However, cold and windy were not the case when I cooked the soup this time. In fact, we were camping at Litchfield National Park in the tropical heat of far north Australia.

Having spent much of the past few years in South East Asia, where getting products such as smoked ham hock and chorizo is not an easy task, I was yearning for this soup and could wait no longer. If I had waited until we were further south, I would have found plenty of wintery weather that this soup would have suited perfectly. For example, once we arrived in Alice Springs, the nights were a frosty 2 degrees Celsius! However, the weather did not detract from its yumminess, and I devoured it along with some long-coveted crusty bread.

Table of Contents

Our Camp Kitchen

We cooked this delicious soup while camped at Florence Falls Camp Ground at Litchfield National Park in the Northern Territory. Litchfield National Park is a beautiful place to visit. Waterfalls, magnetic termite mounds, 4×4 and walking trails.

Rustic Soup Cooking in the Camp Oven

Ingredients

2 ½ Tablespoons of olive oil
1 Stick celery, roughly chopped
1 Carrot, roughly chopped
1 Medium onion, finely chopped
3 Cloves garlic, finely chopped
1 Can of mixed beans
300g Bacon, chopped
1 Smoked Ham hock
4 Chorizo, sliced (approx 500g)
700g Potatoes, cut into large pieces
Crusty bread to serve

Camp Oven Method

Heat oil in a 9-quart camp oven. Add onion, celery, carrots and garlic. Cook, stirring for a couple of minutes, until the veggies soften.

Add the ham hock and 2-3 litres of water. Hang the camp oven over the fire using a tripod or, like we do, a star dropper and bring it to a boil. Then simmer by reducing the heat of the fire – move the fire, i.e. burning wood, away from the bottom of the camp oven. Simmer for 1 – 1 1/2 hours. Remove hock from the pan and set aside to cool.

Add bacon, chorizo and onions and cook for another 30 minutes. Add potatoes and beans to the pan and cook for 10 minutes until they are almost tender.

Remove meat from the hock and chop it into bite-size pieces. Add meat to the camp oven and heat for 5 minutes.

Serve with chunks of fresh crusty bread.