Last month I prepared Navy bean soup for my sister and her husband at Upper Blue Lake in Eldorado National Forest. This was the fifth year that Debbie and I joined them at the lake. They camped at the lake several years before us.
In the weeks leading up to the trip, my sister and I coordinate the menu. We split the dinners and breakfasts. Each family is left to its own devises for lunch. I usually pack too much food. My original thought was to prepare Navy bean soup for lunch. The planned meal (sauteed chicken breast with cilantro cream sauce) remained in the cooler.
Since we snacked that day, I suspended a 10-inch Dutch oven over the fire at noon and began the soup. This not the first time I have cooked soup at the lake. In 2011, I prepared split pea soup for our mother, who was camping with us. You can view the recipe and the story behind the recipe.
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