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: 2005-05-23
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 4 carrots
- 4 potatoes
- 5 sticks of celery
- 2/3 bottle of carrot juice
- 2 tbsp oil
- 1 1/2 lrg onion
- 1/2 a swede
- 1 tin of butter beans
- salt and pepper to taste
Instructions
Heat the oil in a large saucepan over an open fire or a small camping hob. Chop up all of the veg into cubes or smallish pieces (you don't want them too small, this is supposed to be a fairly chunky stew) and place them into the hot oil. Stir occasionaly making sure the veg don't burn. Add the drained butter beans and carrot juice and bring to boil. When it has reached boiling point put a lid on and simmer for 30-40 mins or until veg is soft. Add salt and pepper to taste. ENJOY!!
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