by Terri Peña
Soup may seem an odd choice for a summer menu, but when you have been outside all day and the sun starts to set, a warm soup is exactly what you need to fend off an evening chill while feeding a body that has been swimming or hiking all day.
I first made this soup in the winter using frozen vegetables and it was very good, but the addition of fresh summer veggies really makes it sing. Make the soup the day before your outing, cool, and store in large ziplock bags. The bags can be transported in a cooler without taking up too much space, if you are worried about breakage, double bag. Once everyone is ready for dinner, place a pot over the fire, add the soup and warm.
Fire Baked Brie with Pear Brandy