Best Gospel Hump Soup Recipes

Signature Soulful Soup image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 pound spicy Italian turkey sausage, casings removed
3 3/4 cups canned low-sodium black-eyed peas (from two 15-ounce cans)
2 cups roughly chopped collard greens
2 cups diced roasted tomatoes (from one 15 1/2-ounce can)
1 cup diced Vidalia onion
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 tablespoon Just Savor Cajun Kick seasoning
1 teaspoon ground cumin
6 cups low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.

Gospel Hump Soup image

Number Of Ingredients 6

1 can chicken soup
left over pasta
1 can kidney beans
summer squash or zucchini
2 to 4 tomatoes
other leftovers that might be in the camp box or kitchen

Steps:

Put all ingredients into a Dutch oven and simmer for a few minutes to blend the flavors. Serve with bread or salad for a complete meal in a jiffy.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutrition Facts : Nutritional Facts Serves

Forty Mile Stew image

Number Of Ingredients 9

2 to 3 pounds beef round steaks, cut into 1-inch cubes
2 pounds breakfast sausages, made into patties
1/2 pound mushrooms, sliced
1/4 cup olive oil or salad oil
3 pounds potatoes, sliced 1/3-inch thick
1/2 pound green pepper, julienne
1 large yellow onion, sliced 1/3-inch thick
seasoning
1 pound sharp cheddar cheese, sliced thick (use Swiss or Provolone, if you wish)

Steps:

Using your camp stove or 15-18 briquets, brown the meat cubes in a 12" Dutch Oven. Just as the meat finishes browning, throw the mushrooms in. Remove from heat and make sure none of the meat cubes have stuck to the bottom. Layer the potatoes slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning. (Kent would add a dash of steak sauce for more flavor.) In whatever order you like, layer the tomatoes, peppers, and onions. Place the sausage patties over top of the last veggie. Bake slowly with 6-8 briquets underneath and 15-18 on top. Add fresh charcoal after an hour and cook for another 30-40 minutes. With only the moisture that cooks out of the vegetables for liquid, this ends up being more like a casserole than what we typically think of as a stew. Ten minutes before you're ready to serve, remove the charcoal from the lid, place the cheese slices over the sausage patties and replace the lid. The cheese slices will melt in about 5 minutes. Make sure when you serve that you get part of each layer.Spiced with More Tall Tales - Soups, Stews and Chili

Nutrition Facts : Nutritional Facts Serves