Chef Jason's World Famous
 Train Wreck Soup

As always, everything can be prepared and portioned at home and transported to the campsite in the sealable vessel of your choice. And feel free to substitute or add vegetables as you please. The chicken and pork here work very well together in this combination of beer and broth but you can always use your choice of beef if you like. I also suggest cooking the meat at home as cooked meat is safer to transport. And like always, this is just as easily made at home as the campsite.

 Ingredients

One large white or red onion (diced)
2 to 3 green onions (chopped)
2 to 3 potatoes (type of your choice, cubed)
3 sprigs rosemary (very important)
1 large boneless/skinless chicken breast (cubed)
3 boneless country style pork ribs (cubed - very important that you use this specific cut of pork)
2 packages of onion soup mix
1 bottle of beer (e-mail me to find out which one I use - jason@pahaque.com)
5 cups of water
1 Tbsp garlic powder
1 Tsp cumin
1 Tbsp pepper (white pepper if you have it)
1 Tsp salt
1, maybe 2, cans of chicken or beef broth (1 more if you choose to omit the beer)
1 can of spinach *optional
2 Tbsps butter or margarine

Now the beer in this is what really sets it off. The vast majority of the alcohol cooks off and combined with the rosemary the smell will permeate the campsite intensely.

Start with a large pot or Dutch oven and add the butter, chicken, and pork over a good solid medium high heat. Even if you cooked it at home prior, just bring it up to heat for a few minutes before adding anything else. You want it to brown anyway. Don't worry about it coming out dry; it won't. Then add the red or white onions and let them sweat out for 2 minutes. Add the potatoes and put in the rosemary sprigs (left intact) right on top. Pour in both packages of onion soup mix.

Add all the liquids: beer, broth, water, and can of spinach (with its liquids as well). Let this come to a slight boil. Put the lid on and let it go over medium-low heat for about 45 minutes. Remove the lid and reduce heat to a good low simmer and add the garlic powder, cumin, salt, and pepper and let it go for 10 to 15 minutes. This will let some of the water out and thicken it up a bit and concentrate the flavor a little. Stir in the green onions and turn off the heat. Fish out the rosemary sprigs and discard. Ration out a ladle or two to each camper and dig in!