Part 2 - Cooking on the Trail: How Jeremy Brought Frontier Soups to Life Over 348 Miles

Updated July 2025

Fifteen days. 348 miles. Headwinds, rapids, cracked planks, and nearly 30 miles of portaging. Despite every challenge, Jeremy cooked up hearty, comforting meals each day—thanks in part to his advance planning and our soup mixes.

“The meals were super easy to make,” Jeremy said. “Adding my own dried meat and sometimes quinoa meant a bit longer simmer, but not too much.”

Cooking with a Twig Stove

Rather than carrying bulky fuel, Jeremy used a twig stove—burning small sticks gathered along the trail. It saved space and weight and kept him fueled with warm meals after long days on the water.

His favorite soups? Anything that worked well with an extra dash of cayenne pepper.

“South of the Border Tortilla may have been my favorite, but I liked them all.”

Creative Campfire Flavor Boosts

Jeremy brought small containers of:

• Steak seasoning and curry powder to change up the flavor

• Bouillon cubes for richer broth

• Olive oil for extra calories and taste

This flexibility made every meal a little different—even when cooking the same soup mix.

Jeremy’s journey shows just how adaptable dehydrated soup mixes can be: from quick canoe meals to multi-day hikes, they’re lightweight, packable, and easy to customize.

Missed Part 1? Read how Jeremy prepared for his trip.

(And keep an eye out for Part 3: real stories from other customers cooking our soups over campfires!)