Is your name Campbell?
At home: The best soups are cooked slowly to bring out bold flavors and a thick consistency that will surely satisfy. With a pressure cooker and lots of organic veggies you can create a bowl-licking-good soup. Organic Gardening has a hearty Lima Bean, Barley and Vegetable Soup and tips on using the cooker.
In the backcountry: If packets of freeze-dried mystery meals make your stomach turn, it's time to try out a few trail recipes that only take a bit of planning at home and patience in camp. Backpacker magazine has a unique soup that will inspire you to forgo the Ramen diet on all future backpacking trips. The Smoky PB Chicken Chili offers a much-needed sensory awakening after a day of GORP and dried fruit. Leaders and participants of Sierra Club Outings also have some recommendations for your backcountry palate.
At the ski lodge: Winter sports can stir up a strong appetite, but satisfying that hunger in the powder house can be tricky. To avoid a hole in your wallet and stomach from the questionable eats in the cafeteria, bring along a pre-made soup to heat up in the microwave. Pacific Natural Foods has small cartons to toss into your daypack, but you'll need a microwave-safe dish. Not into radiating your food? Klean Kanteen's insulated bottle will keep your homemade soup warm while you shred the slopes.
--Lauren Pope / photo courtesy of iStock/FernandoAH