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: 2003-03-09
Serves: 3-4
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 1 large onion, chopped
- 2 carrots, sliced
- 1 red capsicum, chopped
- 1 zucchini, chopped
- 2 yellow button squash (chop)
- or prepared dehydrated vegetables
- 1 can soya beans
- 1 can tomatoes (chopped)
- 1 stock cube
- 1/2 teaspoon dried basil
- 3 teaspoons plain flour
- 1/2 cup water
Instructions
Saute onion in a little oil or water in pan.
Add vegies and cook gently for 1/2 hour, stirring occasionally.
Add tin tomatoes, stock cube & basil and simmer for 10 mins.
Add soya beans and simmer 5 mins.
Blend flour in a little water and stir into mixture until thickened.
Simmer 3 mins. Add salt & pepper if needed.
Serve on toast or with Damper.
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