Soups and stews are all-in-one dishes that are easy to make the day of, or to freeze and pull out for a chilly afternoon or evening meal – characteristics that make them ideal meals for campers.

These recipes from Taste of Home make us want to find the nearest cable throw blanket, pour a glass of red wine, and snuggle up on the sofa with a steaming bowl in hand. Note: Printable versions of each recipe can be found on the parent website. Simply click the link to reach that page directly. 


Pressure Cooker Potato Soup, Taste of Home

What a homemade potato soup without waiting for hours? A pressure cooker can do the job in less than 30 minutes (did we mention that pressure cookers have become almost essential appliances for RVers?). This dish will keep everyone full for hours and warmed up from the inside out.


  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro



  1. Place first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  2. Select sauté setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Pro Tip: Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.


Anything Goes Sausage Soup, Taste of Home

Here’s a soup that can be mixed and matched with whatever you’ve got taking up space in the refrigerator, including leftovers and near expiration vegetables. The combination of pork sausage with loads of vegetables leaves mouths watering for more. This particular recipe utilizes the slow cooker (and you know how much we all love slow cookers), but you can make it over the stovetop or an open fire in a Dutch oven as well.


  • 1 pound bulk pork sausage
  • 4 cups water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 5 medium red potatoes, cubed
  • 4 cups chopped cabbage
  • 3 large carrots, thinly sliced
  • 4 celery ribs, chopped
  • 1 medium zucchini, chopped
  • 1 large onion, chopped
  • 5 chicken bouillon cubes
  • 1 tablespoon dried parsley flakes
  • 3/4 teaspoon pepper
  • 1 can (12 ounces) evaporated milk



  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
  2. Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer.


Hearty Hunter’s Stew, Taste of Home

For the men in your life, this hunter’s stew is hearty and robust – a perfect guy’s meal. Add some fresh rolls or cornbread and you’ve got a winner.


  • 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
  • 2 tablespoons canola oil
  • 4-1/4 cups water, divided
  • 1/2 cup tomato juice
  • 2 medium onions, cut in wedges
  • 2 celery ribs, sliced
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 medium carrots, quartered
  • 1 large rutabaga, peeled and cubed
  • 6 medium potatoes, peeled and quartered
  • 1 cup frozen peas
  • 1 tablespoon cornstarch



  1. In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
  2. Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
  3. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Note: Printable versions of each recipe can be found on the parent website. Simply click the link to reach that page directly.