We've made this soup at a couple of rallys and it's gone over quite well.  After the third person asked us how it was made, we said we'd post the recipe.  It's an adaptation of the Cuban Bean Soup at the Columbia Restaurant in Ybor City, FL, made with more readily available ingredients and some time saving shortcuts.

2 qts. water
2 16 oz. cans of garbanzo beans (chick peas)
4 strips of bacon, cut into squares
pinch of paprika
1 1/2 onions, chopped
2 oz. butter or margarine (1/2 stick)
1 lb. beef cubes, cut into small pieces
4 large potatoes, cubed
pinch of saffron
garlic powder
salt to taste
6-8 oz. sliced pepperoni

Place the garbanzo beans and beef in water in a large stew pot.  Cook 45 minutes over low heat.  Meanwhile, fry the bacon, onions and paprika in the butter or margarine.  Add to the beans along with the diced potatoes, saffron, salt and garlic powder.  When the potatoes are done, remove from heat and add pepperoni.

If you're interested in authenticity, in the original version, the beans are not canned, the bacon is replaced with a ham hock and the pepperoni is replaced with Cuban chorizo.  The recipe doubles, triples and even quadruples nicely.  It also refrigerates quite well and gets even better when reheated, so you can make it at home and bring it with you if you want or you can chop your veggies and the beef cubes before you leave and have it all ready to go when you get to camp.  You can also officially call yourself a glamper when you need to have a little jar of saffron in your pup.