We highly recommend bringing a pressure cooker along for camping, which is where I developed this!

2 diced potatoes
1 14-oz can diced tomatoes
1/3 bunch of celery, diced
20 baby carrots, cut in half
1 large onion, diced
1 tsp fennel seed
1/2 tsp rosemary
2 bay leaves
1 small can flaked turkey or chicken
2 cloves garlic, minced

Saute onion and celery in a tablespoon of oil. Throw in everything else but the garlic. Add about a half cup of water.

Pressure cook for 5 minutes, then remove from heat. Allow pressure to come down naturally, about 10 minutes. Stir in garlic and salt to taste.