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Cut several large potatoes in to one inch cubes. (Peel ‘em first if you don’t like skins in your soup.)

Dump the taters into a dutch oven or stew pot half full of boiling water over the campfire.

Dice a large onion and a couple stalks of celery pretty fine and drop in with the taters.

Shake in some black pepper and table salt till you think you’ve got it about right.

Let it boil for about a beer and a half. A little longer if it’s real hot and the beer’s been going pretty fast.

Raise the pot or move to cooler part of the fire and let it simmer with the lid on.

About a half hour before you’re ready to start sampling the soup drop in a double handful of bologna chunks about the size of the tater cubes you started with.

Hot dogs or ham will work if you forgot to bring a stick of bologna.

If you had any bacon or sausage left from breakfast you can crumble it in there, too. Let it simmer.

Don’t forget to put the Tobasco or Louisiana hot sauce on the table when you serve up the soup.