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Backpacking Meal Spinach Orzo Soup Using Firebox Stove and Zebra Pot

Easy Backpacking Meal

I wanted to prepare this spinach orzo soup in the dutch oven but after looking at the ingredients; I thought that it would do better as backpacking meal. So I dug out my Firebox wood stove and 10cm Zebra pot and shoved the ingredients into zip lock bags and off we went for a hike.

I scaled down this dish to a third and didn’t include the protein (ie meat) chicken. It still made a hearty soup, great for cold hikes. I’ll put down the full ingredient list, remember to cut things in by 3 if you want to try this out as a solo dish. Essentially all your diced veggies should make 1 cup and only a handful of spinach was used.

I used about 10 charcoal briquets to prepare the soup. You could probably use less or even find some wood, but I had room in my pack for the charcoal.

To prepare this soup, it’s really simple. Throw in the diced veggies in a warm pot to get them soften up. Once done fill up with your water/broth and once simmering, throw in the orzo pasta and stir.

Once the pasts looks done, throw in the spinach and let it wilt down.

It’s a really simple soup to prepare, should take you about 30 minutes to have it ready.

2 tablespoons olive oil
1 small white onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) orzo pasta
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 cups loosely-packed spinach
salt and black pepper

recipe source:

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