Australia ham hock bacon chorizo

Rustic Camp Oven Soup

This Rustic Soup has to be one of my favourites. It is so tasty and a perfect warmer for a cold, blustery night. However, cold and windy was not the case when I cooked the soup this time. In fact, we were camped at Litchfield National Park in the tropical heat of far north Australia.

Having spent much of the past few years in South East Asia, where getting such produce as smoked ham hock and chorizo is not an easy task, I was yearning for this soup and could wait no longer. Yes, if I had waited until we were further south, I would have found plenty of wintery weather that this soup would have suited perfectly. For example, once we arrived in Alice Springs, the nights were a frosty 2 degrees Celsius! However, the weather did not detract from its yumminess, and I devoured it along with some long-coveted crusty bread.

Australia ham hock bacon chorizo

Our Camp Kitchen

We cooked this delicious soup while camped at Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Waterfall Northern Territory. Australia

Rustic Camp Oven Soup

Ingredients

1 Can of mixed beans
1 Stick celery, roughly chopped
1 Carrot, roughly chopped
1 Medium onion, finely chopped
3 Cloves garlic, finely chopped
2 ½ Tablespoons of olive oil
300g Bacon, chopped
1 Smoked Ham hock
4 Chorizo, sliced (approx 500g)
700g Potatoes, cut into large pieces
Crusty bread to serve

Camp Oven Method

Heat oil in a 9 quart camp oven. Add celery, carrots and garlic, cook stirring for a couple of minutes, until veggies soften.

rustic soup

Add the ham hock and 2-3 litres of water. Hang the camp oven over the fire using a tripod and bring to the boil. Then, to simmer, reduce the heat of the fire – move the fire, i.e. burning wood away from the bottom of the camp oven. Simmer for 1 – 1 1/2 hour. Remove hock from the pan and set aside to cool.

campfire cooking in a camp oven

Add beans, bacon, chorizo and onions and cook for another 30 minutes.

Add potatoes to the pan and cook for 10 minutes until they are almost tender.

Remove meat from the hock and chop into bite-size pieces. Add meat to the camp oven and heat for 5 minutes.

Serve with chunks of fresh crusty bread.

rustic soup with ham hock cooking in the camp oven

Like this recipe? Please pin using the image below or share with family and friends… thank you!

campfire cooking in a camp oven ham hock bacon chorizo

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