Kampsite Cooking:

Rainy Day Recipes

Dinner’s Ready — Even in the Rain!

When you set out on a camping adventure, every preparation is made in advance to make sure that the experience runs smoothly. Packed the tent stakes? Check. Remembered paper towels? Got ’em. Stowed fresh dry socks in your backpack? All set. However, sometimes mother nature has different plans for your day! When the sky opens up and you still have to make a meal, what’s a camper to do? We’ve got you covered with foolproof meals that are ready to make, even in the rain!

The key for both of these recipes is a Dutch oven with a lid. Made out of cast iron, these Dutch ovens both hold and distribute heat evenly, which is key when the weather turns dark. Once you’ve got a fire started, even a few drops of rain won’t extinguish the radiant heat coming from your embers.

Hobo Stew


  • 1 pound ground beef (90/10 is best for less grease)
  • 2 (15 ounce) cans mixed vegetables
  • 1 (15 ounce) can whole peeled tomatoes
  • 3 cups uncooked elbow macaroni
  • 1 cup water
  • Salt and pepper to taste


  1. Once campfire has a bright layer of embers, place Dutch oven over the fire. Brown the ground beef in Dutch oven until no longer pink.
  2. Pour in mixed vegetables, tomatoes, uncooked macaroni, and water. Cover, and cook until macaroni is tender and stew has reached desired level of thickness.
  3. Ladle into bowls and serve with crusty bread for mopping up the broth.

Tuscan Soup


  • 1 pound hot or mild Italian sausage
  • 1 onion, diced
  • 6 cups chicken broth
  • 2 cans diced potatoes, drained
  • 1 bunch kale, leaves stripped from stem, or 1 bag baby spinach
  • 1/2 pint heavy cream
  • Shredded parmesan, for serving


  1. Once campfire has a bright layer of embers, place Dutch oven over fire. Brown Italian sausage until no longer pink, adding diced onions once meat is about halfway cooked through.
  2. Add chicken broth, 2 cans diced potatoes, and kale. Bring to a simmer. Cook until potatoes are cooked through, about minutes.
  3. Add kale or spinach and cook through until bright green, about 3-5 minutes.
  4. Slowly add heavy cream, stirring constantly. Season with salt and pepper to taste. Serve in bowls topped with parmesan cheese.

Even if the weather doesn’t cooperate, you’ll still be able to feed your crew with a little planning, a versatile and sturdy Dutch oven, and some help from your friends at Kamp-Rite!