Camp Stew

Tammy Hicks


Ok ya'll...I'm givin' ya'll the huntin' club" version of this recipe. Ya'll can reduce it as you want. It can easily but cut in half and it freezes great too!

pinch tips: Slow Cooker/Crock Pot Hints




20-30 people


4 Hr


4 Hr


No-Cook or Other


2 10# bag(s)
chicken leg quarters
1 3-4 lb
beef roast
1 3-4 lb
pork roast
2 -15 lb
bags of potatoes, peeled and cubed
2 - 3 lb
bag of yellow onions, peeled and diced
2 medium
green bell peppers
2 can(s)
(large) tomato juice
3 bottle
4 can(s)
whole kernel corn, drained
4 can(s)
(large) cans vegetable soup
salt and pepper to taste
hot sauce to taste

Directions Step-By-Step

I use 3 different dutch ovens to cook my meats. After all meat is done, remove from broth and set aside to cool. Place the broth from chicken and beef (omit the prok broth...has a whang to it) in a very large cooker. (I use a big lobster pot) Add potatoes, bell pepper and onions and bring to almost a boil. Add tomato juice. Let cook until potatoes are almost done. Add remaining ingredients and simmer. Shred all meat and add to pot. If too thick add small amounts of water until a thin soup is formed. Add salt, pepper and hot sauce to your preferential taste. I serve with crackers or cornbread. This recipe makes around 10-15 gallons depending on amount of water you add. Hope you enjoy!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: For Kids, Healthy