5 Soup Recipes You Can Make Over The Campfire

S'mores and hot dogs might be the first things that come to mind when you think of campfire meals, but there are plenty of amazing soup recipes that will get you through winter.

We've got five recipes that are easy, delicious, and filling. Try a few of these soups next time you go camping.

1. Taco Soup

Chunky, hearty, and just a bit spicy, this soup is ideal for those cold autumn nights.

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– 1 lb ground beef – 1 medium onion – 1 can of sweet corn – 1 can of diced tomatoes – 1 can black beans – 1 can kidney beans – 1 jar of mild salsa – 1-2 cups shredded cheddar cheese – 1 tsp garlic powder – 1 tsp onion powder – 2 tsp chili powder – Salt and pepper to taste

Ingredients

Begin by adding the beef, seasonings, and chopped onion to your soup pot. Cook until the beef is brown and the onions are soft.  

Next, add all of the canned ingredients. Stir everything together and bring the soup to a simmer. Cook for about 30 minutes, then add salt and pepper as needed. Finally, stir in the cheese and let it melt.

2. Chicken and Dumplings

You can either use canned chicken noodle soup as a base or make one from scratch.

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– 2 tablespoons butter – 1 medium onion – 2 large carrots – 2 stalks of celery – 1 cup frozen peas – 6 cups chicken stock – 1 can of precooked shredded chicken – 1 tablespoon minced garlic – 2 tablespoons dried parsley – 1 tsp thyme – Salt and pepper to taste – 1 package (16.3 oz) of pre-made biscuit dough

Ingredients

Chop the onion and place it in the bottom of the soup pot with the butter. Cook until the onions are transparent and fragrant.

Then peel and chop the carrots and celery. Add them and the frozen peas to the mix. Next, pour in the chicken stock and let the soup simmer until the vegetables are soft. Stir in the shredded chicken, garlic, and spices.

Finally, pull out the biscuit dough and tear it into strips or bite-sized pieces. Drop them into the soup mixture and place the lid on the pot. Simmer for 20 minutes, then enjoy!

3. Beef and Veggie Stew

Stew is an absolute classic. With hearty chunks of meat, potatoes, and vegetables, this stew is best served with bread (cornbread is my favorite).

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– 1 medium onion – 2 large carrots – 2 stalks celery – 4 red potatoes – 1 tablespoon minced garlic – 6 cups beef broth – 2 cans of pre-cooked beef chunks – 1 tablespoon Worcestershire sauce – 1 tsp rosemary – 1 tsp Italian seasoning – 1 bay leaf – 2 tablespoons dried parsley – Salt and pepper to taste – 2 teaspoons cornstarch

Ingredients

Begin by dicing the onion, carrots, celery, and potatoes. Leave the skin on the potatoes for a better texture. Place them in the soup pot with just enough water to cover them and bring it to a boil. 

Once the vegetables are tender, add in the beef broth, garlic, beef chunks, Worcestershire sauce, and seasonings. 

Let the stew simmer for 30 minutes, then check the consistency. Add in the cornstarch and stir it for 5 minutes. If the stew is still too watery for your taste, continue to add 1 tsp of cornstarch at a time. Remove the bay leaf and serve.

4. Potato Soup

Potato soup is wonderfully filling, and it pairs well with a variety of toppings (just like baked potatoes).

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– 3 slices bacon – 6 medium potatoes – 1 medium onion – 2 stalks celery – 2 cups chicken stock – 4 tsp. butter – 1/4 cup flour – 2 cups milk – 1/2 cup sour cream (or plain yogurt) – 1 cup shredded cheese

Ingredients

Begin by cooking the bacon in the soup pot. Cook until it's nice and crispy, then remove it, leaving the grease behind in the bottom of the pan. Set it aside for later.

Next, chop the potatoes into bite-sized pieces, leaving the skin intact. Dice the onion and celery as well, then add all the vegetables to the pan. Pour in the chicken stock and cook until the vegetables are fork tender.

In a separate pan, melt the butter and stir in the flour to form a roux. Once the mixture thickens, add the milk and stir until well combined.

Add the sour cream and shredded cheese, then pour this mixture into the main pot. Add the cooked bacon from earlier, then top the soup with additional cheese and a sprinkle of chives.

5. Campfire Ramen

If you're a fan of pho, ramen, or any other kind of noodles and broth dish, you'll be happy to hear that you can make this over the campfire.

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– 1 package of instant ramen (any flavor of your choosing) – 1 green onion stalk – 2 small mushrooms – 1 tablespoon butter – 1 egg – 1 lime – Dash of hot sauce (optional)

Ingredients

Dice the onion and cut the mushrooms into slices. Saute them in the soup pan, along with the butter.  Once they are soft and fragrant, add in the ramen noodles and recommended amount of water.

Pull the ramen off the heat once the noodles soften, and instantly crack the egg into the broth. Stir it around until the yolk cooks and the broth thickens. 

Squeeze the juice out of 1/2 of the lime and add hot sauce for a bit of kick. If you want an easy protein add-in, use a sliced strip of beef jerky.