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12-inch Dutch oven
39 hot coals
4 to 5 thick strips bacon
1 large onion, thinly sliced
2 cups diagonally sliced carrots
1 cup diagonally sliced celery
2 cups broccoli florets
2 cups cauliflower florets
12 to 14 new red potatoes, quartered
2 tablespoons vegetable oil
1 envelope (1.3 ounces) dry onion soup mix
1 can (10.75 ounces) cream of mushroom soup, condensed
Cook bacon in Dutch oven over 12 coals, remove, and dice. Place all vegetables and oil into the Dutch oven; stir to coat. Add dry soup mix and bacon and stir. In a small bowl, combine soup with three-fourths can of water and then pour over vegetables.
Cover and bake, using 9 coals underneath the oven and 18 on top, for 40 minutes. Using a large spoon, gently turn over the vegetables once or twice while cooking, do not stir.
Variation: You may add grated cheese of choice on the top of the vegetables once they are done.