1848 Addison Avenue East - Twin Falls, Idaho 83301 - (208) 736-8048 Open  M-F 9:30 AM. to 4:00 PM    Sat. 10:00 AM to 2:00 PM    Sunday Closed  MST
Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Hearty Chicken Soup Dutch Oven Recipes Back to the Dutch Oven Recipes page. Hearty Chicken Soup 2 Tablespoons extra virgin olive oil 2 Carrots, peeled and diced 2 Stocks of Celery, diced 1/2 cup Red Bell Peppers, finely diced 1/2 Cup White Onion, finely diced 2 Tablespoons Jalapeno, minced (seeded and membraned removed) 3 Cloves Garlic, minced 2 - 14 oz. cans Chicken Broth 3 Tablespoons Tomato Paste 1 Can Northern Beans, undrained (white beans) 1 can drained Corn Kernels 2 Large boneless skinless Chicken Breasts, cooked and chopped or shredded 1/2 teaspoon Salt 1/4 teaspoon fresh ground pepper 2 Tablespoons Hidden Valley Ranch Seasoning Mix, 2 Cups tinily slice fresh Spinach Leaves, stems removed Heat Olive Oil in your dutch oven, medium heat. Saute carrots, celery, bell pepper, onion, and jalapeno for 5 - 8 minutes stirring frequently. Stir in garlic and spinach leaves and cook for 2 minutes. Add the rest of the ingredients. Cook over low to medium heat until you smell the soup or see steam coming from under the lid . Then its ready to eat. Serve with fresh rolls. Yum!!! This will work in a 12" Deep dutch oven really nice!!! From: Heidi Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2012 A Happy Camper, All Rights Reserved Worldwide! Using this web site acknowledges your agreement to the Terms of Use and Online Privacy Policy. Designed, Maintained & Hosted by: Internet Marketing Specialists & DLA Enterprises