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« Created by: tadpole on: Jun 30th, 2020 at 11:32pm »

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Challenge #89 - June 2020 - Soup - Entries here (Read 259 times)
 
Jun 1st, 2020 at 5:18pm

tadpole   Offline
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and 4WDing
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Pinjarra, WA, Western Australia, Australia

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As the winner of our April "Anything from your Pantry/Freezer" challenge with his One Pot Tomato, Basil, Chicken and Rice, TBF has nominated "Soup" for our June challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=/

Entries open until June 30th 9pm WA time. The winner gets to choose our August challenge theme
 
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4 Ingredients

Reply #1 - Jun 5th, 2020 at 9:46am

tadpole   Offline
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Lamb, Veg and Barley Soup

Ingredients
Leftover lamb roast
Carrot
Celery
Onion
Pearl Barley
Garlic
Fresh herbs (thyme, rosemary, parsley)
Can of tomato

Method
Lamb roast leftovers and soup vegies in the slow cooker for 12 hours+ overnight. Strain and cool, keeping the meat. Remove fat from the top of the stock, keeping a tablespoon worth for the next stage. Throw some garlic and onion into a CO with the stock fat, cook for a bit, add some fresh soup vegies (I used carrot and celery), a cup of pearl barley, chopped herbs (rosemary/thyme/parsley), can of tomatoes and the stock. Simmer for an hour. Add meat (chopped or pulled), simmer for half an hour. Enjoy with a bit of fresh bread
 
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Reply #2 - Jun 13th, 2020 at 12:17pm

Cactus   Offline
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I'm A Star Tomato Soup [Taste]
1  tbspn olive oil; 1 brown onion, finely chopped; 700ml Italian tomato pasta sauce; 4 cups chicken stock; 1 cup dried star-shaped pasta; 1 zucchini, trimmed & grated; 100g tasty cheese, grated; 4 slices bread, toasted. Heat oil in camp oven over medium-high heat; add onion; cook, stirring, for 3-4mins or until soft. Add pasta sauce & stock; bring to boil. Add star-shaped pasta to soup; stir until well combined. Return soup to boil. Reduce heat to low. Cook, uncovered for 3mins. Add zucchini & stir. Cook for 5mins or until pasta is tender. Season with salt & pepper. Sprinkle cheese over toast. Grill 1-2mins or until cheese melts. Ladle soup into bowls. Serve with cheese on toast. Delicious, Simple, Easy!!!!
 

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Have Camp Oven will travel
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Reply #3 - Jun 29th, 2020 at 8:21am

jclures   Offline
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Herberton, Queensland, Australia

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Pea And Ham Soup

Ingredients
Green Split Peas
Garlic paste
Carrots
Celery Stick
Potatos
Ham Hock
4 Cups Water
1Bay Leaf
Pepper to taste

Method.

Heat Campoven and saute Onions and Garlic, Wash the green Peas and add to the campoven with all the ingredients. Slow Cook for 2 to 2 ½ hours. Remove the hock and bay leaf. Remove the visible fat from soup and using a potato masher, mash the soup.  Remove bones from the hock and return meat back to campoven. Season with Pepper and serve.

I had some corn as well, so I used it.
 
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4 Ingredients

Reply #4 - Jun 30th, 2020 at 4:51pm

TBF   Offline
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Potato, leek and bacon soup.

1 large leek sliced (white parts only)
1 brown onion chopped
4 medium sized potatoes cubed
3 rashers bacon finely chopped
1 rasher bacon finely chopped for garnish
25 grams butter
Salt and pepper to taste
1 litre vegetable stock
150mls pouring cream.

Add bacon and onion with the butter to a hot 10” deep lodge CO and cook till soft
Add potato and leek and cook for about minutes
Stir so not to burn.
Add the stock and seasoning.
Place lid on top and cook for about 40 mins

Using a stick blender, purée the contents.
Add the cream and stir though and heat.

Fry the remaining bacon and add as a garnish with toasted sour dough bread.

 

...
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Reply #5 - Jun 30th, 2020 at 11:21pm

tadpole   Offline
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and 4WDing
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Last online: Yesterday at 1:13pm

Pinjarra, WA, Western Australia, Australia

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Moroccan Lamb Soup

Ingredients
Lamb chops
1 onion, diced
2 carrots, chopped
A few celery stalks, chopped
A few crushed garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 can diced tomatoes
1 tablespoon beef stock powder
1/2 cup lentils
A few sprigs of chopped parsley

Method
Heat some oil in a large camp oven and brown the lamb chops on each side. Remove and replace with the vegies and garlic. Cook for a few minutes, then add the spices and cook till fragrant. Add lamb back into the pan with tomato, stock and about 6 cups of water. Cover and simmer for an hour or 2, stirring occasionally. Add the lentils and cook for a further half hour. Remove chops and pull meat off the bone, add meat back into soup with the parsley. Simmer for a few minutes then serve with good bread
 
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Reply #6 - Jun 30th, 2020 at 11:32pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 1:13pm

Pinjarra, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 1123
******
 
Time to vote. Good luck to this month's entries  Cheesy
 
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