CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 3-4
Prep Time: 30-60m
Difficulty: easy
Backpacking: No
Ingredients
- 2 pound Italian sausage
- 2 clove garlic, minced
- 2 (14 ounce) cans beef broth
- 1 (14.5 ounce) can
- Italian-style stewed tomatoes
- 1 cup sliced carrots
- 1 (14.5 ounce) can great northern beans, undrained
- 2 small zucchini, cubed
- 2 cups spinach – packed, rinsed and torn
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.
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