22 Flavorful Campfire Dutch Oven Soup Recipes for Every Meal

Few things rival the joy of sitting around a campfire after a long day outdoors, especially when paired with a steaming bowl of soup cooked in a Dutch oven.

Whether you’re camping in the mountains, enjoying a weekend getaway, or simply recreating the campfire experience in your backyard, a Dutch oven is the ultimate tool for crafting hearty, flavorful soups.

From smoky beef stews and creamy chowders to spicy lentil dishes and aromatic global flavors, the versatility of campfire Dutch oven soups is unmatched.

They’re easy to prepare, require minimal cleanup, and deliver rich flavors that make any outdoor meal feel special.

In this article, we’ve curated 22 delicious campfire Dutch oven soup recipes that range from comforting classics to exotic twists, ensuring there’s something for everyone in your camping party.

22 Flavorful Campfire Dutch Oven Soup Recipes for Every Meal

Cooking soups in a Dutch oven over a campfire isn’t just about food—it’s about creating memories, sharing stories, and enjoying the outdoors.

With these 22 campfire Dutch oven soup recipes, you can delight your friends and family with hearty, flavorful meals that keep everyone warm and satisfied.

The best part? Each recipe is simple enough to prepare while camping, yet rich enough to feel gourmet.

So pack your Dutch oven, gather your ingredients, and let the campfire do the magic.

With soups this good, your outdoor adventures will taste even better.

Campfire Hearty Beef and Vegetable Soup

This rich and comforting soup is packed with tender beef, colorful vegetables, and aromatic herbs, perfect for warming you up after a day outdoors.

Using a Dutch oven over the campfire allows the flavors to meld beautifully, creating a hearty, stick-to-your-ribs meal.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced into rounds
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, cut into 2-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the Dutch oven over medium-high heat on the campfire grate. Add vegetable oil and brown the beef cubes in batches, then remove and set aside.
2. Reduce heat to medium, add onion and garlic, and sauté until fragrant and translucent.
3. Return the beef to the Dutch oven, then add carrots, celery, potatoes, and green beans. Stir to combine.
4. Pour in diced tomatoes and beef broth, then add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring to a boil, then cover and reduce the heat by adjusting the coals around the Dutch oven. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. Remove bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.

This soup is a classic campfire meal that delivers warmth, flavor, and satisfaction.

It’s perfect for sharing around the fire with friends or family.

Campfire Chicken and Wild Rice Soup

A creamy, comforting soup with tender chunks of chicken, earthy wild rice, and hearty vegetables.

Cooking in a Dutch oven over an open flame imparts a subtle smokiness, enhancing the natural flavors of this filling campfire dish.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 lb boneless, skinless chicken thighs, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Place the Dutch oven over medium heat and melt butter or heat olive oil. Add chicken cubes and sear until golden brown. Remove and set aside.
2. Sauté onions, garlic, carrots, and celery in the same Dutch oven until slightly softened.
3. Stir in wild rice, coating it with the butter and vegetables. Add chicken broth, thyme, sage, paprika, salt, and pepper.
4. Return chicken to the pot and bring to a boil. Reduce heat by adjusting the coals, cover, and simmer for 45-50 minutes, until rice is tender and chicken is cooked through.
5. Stir in corn and cream, allowing the soup to heat through for another 5-10 minutes.
6. Adjust seasoning and garnish with fresh thyme before serving.

This chicken and wild rice soup is a creamy, filling campfire treat that tastes even better outdoors.

It’s simple to prepare yet impressively flavorful.

Campfire Spicy Sausage and Bean Soup

A bold and smoky soup that combines spicy sausage, hearty beans, and vibrant vegetables.

Perfect for a cool evening, this Dutch oven recipe delivers warmth and a kick of flavor with minimal cleanup.

Ingredients:

• 1 lb smoked sausage, sliced into rounds
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Add sausage slices and brown on both sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, and bell peppers until softened.
3. Stir in beans, diced tomatoes, broth, smoked paprika, cayenne, oregano, salt, and pepper. Return the sausage to the pot.
4. Bring to a boil, then cover and simmer for 30-40 minutes over reduced heat, allowing flavors to meld.
5. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

This spicy sausage and bean soup is a fiery, satisfying option for campfire cooking.

Its bold flavors and hearty texture make it a crowd-pleaser, perfect for a chilly night outdoors.

Campfire Creamy Potato and Leek Soup

This creamy and comforting potato and leek soup is silky, flavorful, and perfect for a cool evening around the campfire.

Cooking it in a Dutch oven over an open flame brings a subtle smokiness that elevates the dish.

Ingredients:

• 3 tablespoons butter or olive oil
• 2 large leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable or chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup cream or coconut milk
• Salt to taste
• Chopped chives or parsley for garnish

Instructions:

1. Heat butter or oil in a Dutch oven over medium heat. Add leeks and garlic, sauté until soft and fragrant.
2. Add cubed potatoes, broth, water, thyme, and black pepper. Stir to combine and bring to a boil.
3. Reduce heat by adjusting the coals, cover, and simmer for 25-30 minutes until potatoes are tender.
4. Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
5. Stir in cream, adjust salt, and simmer for an additional 5 minutes.
6. Serve hot, garnished with chives or parsley.

This soup is a creamy, velvety treat that’s both simple and satisfying.

Its comforting texture makes it ideal for sharing with friends at the campfire.

Campfire Mexican Chicken Tortilla Soup

A zesty and flavorful soup with shredded chicken, tomatoes, beans, and corn, accented with chili and lime.

Cooking in a Dutch oven over a campfire infuses the soup with a smoky depth perfect for outdoor dining.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breasts or thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla strips, avocado slices, and cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Add chicken and sear until browned on both sides. Remove and set aside.
2. Sauté onion and garlic until softened, then add diced tomatoes, beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
3. Return chicken to the pot and bring to a boil. Cover and simmer over reduced heat for 30-40 minutes until chicken is cooked through.
4. Remove chicken, shred it, and return to the soup. Stir in lime juice.
5. Serve with tortilla strips, avocado slices, and a sprinkle of cilantro.

This soup bursts with Mexican-inspired flavors, making it a lively, warming choice for a campfire meal.

The garnishes add freshness and texture for a complete experience.

Campfire Seafood Chowder

A rich and creamy seafood chowder filled with shrimp, fish, and potatoes, perfect for a coastal camping trip.

Cooking in a Dutch oven over a fire gives it a subtle smokiness that complements the seafood beautifully.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 medium potatoes, peeled and cubed
• 4 cups fish or vegetable broth
• 1 cup milk or coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 lb mixed seafood (shrimp, white fish, scallops)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in the Dutch oven over medium heat. Sauté onion, garlic, celery, and carrots until softened.
2. Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then cover and simmer over reduced heat for 20-25 minutes until potatoes are tender.
3. Reduce heat slightly and stir in milk or coconut milk. Add seafood and simmer for 5-7 minutes until seafood is cooked through.
4. Taste and adjust seasoning. Garnish with fresh parsley before serving.

This seafood chowder is a luxurious yet easy-to-make campfire soup.

Its creamy texture and delicate seafood flavor make it a standout dish for any outdoor gathering.

Campfire Creamy Pumpkin and Lentil Soup

This creamy, hearty soup blends pumpkin, red lentils, and aromatic spices for a cozy, satisfying meal around the campfire.

Its velvety texture and subtle smokiness make it ideal for cool evenings outdoors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 2 cups pumpkin puree (fresh or canned)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until soft and fragrant.
2. Stir in cumin, coriander, and smoked paprika and cook for 1 minute to release the aromas.
3. Add pumpkin puree, lentils, and vegetable broth. Bring to a boil, then cover and simmer over reduced heat for 25-30 minutes until lentils are tender.
4. Stir in coconut milk, season with salt and pepper, and simmer for another 5 minutes.
5. Serve hot, garnished with fresh cilantro or parsley.

This soup is rich, flavorful, and filling, making it a perfect vegetarian option for campfire cooking.

The pumpkin adds natural sweetness, while lentils provide protein and texture.

Campfire Thai Coconut Curry Soup

A fragrant and spicy soup that combines coconut milk, vegetables, and a hint of lime for a vibrant, comforting campfire meal.

The Dutch oven over an open flame enhances the curry flavors with a subtle smokiness.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro and sliced green onions for garnish

Instructions:

1. Heat coconut oil in the Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Stir in red curry paste and cook for 1-2 minutes.
3. Add bell pepper, zucchini, mushrooms, and vegetable broth. Bring to a boil, then cover and simmer over reduced heat for 15-20 minutes until vegetables are tender.
4. Stir in coconut milk, soy sauce, and lime juice. Heat through and adjust seasoning if necessary.
5. Serve garnished with fresh cilantro and green onions.

This Thai-inspired soup delivers bold flavors and a creamy texture, making it an exciting choice for a campfire meal.

Its vibrant spices pair beautifully with outdoor cooking.

Campfire Minestrone Soup

A classic Italian vegetable soup packed with beans, pasta, and fresh vegetables.

Slow-cooked in a Dutch oven over a campfire, it develops deep flavors that are perfect for a hearty outdoor meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon thyme
• 1 cup small pasta (like ditalini or elbow)
• Salt and pepper to taste
• Fresh parsley and grated Parmesan for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Add zucchini, diced tomatoes, beans, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil, then cover and simmer over reduced heat for 20 minutes.
3. Stir in pasta and cook for an additional 10 minutes until tender.
4. Adjust seasoning and serve garnished with fresh parsley and grated Parmesan.

This minestrone soup is a wholesome, hearty meal full of vegetables, beans, and pasta.

Its rustic flavors are enhanced by the campfire, making it a timeless favorite for outdoor cooking.

Campfire Smoky Three-Bean Chili Soup

This smoky and hearty chili soup combines three types of beans with vegetables and spices for a filling, flavorful campfire meal.

Cooking in a Dutch oven over an open flame enhances the smokiness and depth of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and bell peppers until soft.
2. Add all three beans, diced tomatoes, vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine.
3. Bring to a boil, then cover and simmer over reduced heat for 30-40 minutes, stirring occasionally, until flavors meld.
4. Adjust seasoning and serve garnished with fresh cilantro and lime wedges.

This smoky three-bean chili soup is hearty, nutritious, and perfect for warming up around the campfire.

Its bold flavors and satisfying texture make it a crowd-pleaser.

Campfire Italian Sausage and White Bean Soup

A savory and filling soup featuring Italian sausage, creamy white beans, and vegetables.

Cooking in a Dutch oven over a campfire allows the flavors to mingle and intensify for a comforting outdoor meal.

Ingredients:

• 1 lb Italian sausage, sliced or crumbled
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the sausage until cooked through, then remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened.
3. Add beans, diced tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir to combine.
4. Return sausage to the pot, bring to a boil, then cover and simmer over reduced heat for 30 minutes.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

This Italian sausage and white bean soup is flavorful, hearty, and easy to make over a campfire.

It’s perfect for sharing on a chilly evening outdoors.

Campfire Creamy Corn and Potato Chowder

A creamy, sweet, and comforting chowder featuring corn, potatoes, and aromatic herbs.

Cooking in a Dutch oven over a campfire gives it a slightly smoky flavor, enhancing its rich taste.

Ingredients:

• 3 tablespoons butter or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 4 cups vegetable or chicken broth
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 cup cream or coconut milk
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions:

1. Heat butter or oil in the Dutch oven over medium heat. Sauté onion and garlic until soft.
2. Add potatoes, broth, thyme, and smoked paprika. Bring to a boil, then cover and simmer over reduced heat for 20-25 minutes until potatoes are tender.
3. Stir in corn and cream, simmering for another 5-10 minutes until heated through.
4. Adjust seasoning with salt and pepper. Serve garnished with chives or parsley.

This creamy corn and potato chowder is rich, comforting, and perfect for a campfire meal.

Its combination of sweet corn, tender potatoes, and creamy broth makes it a favorite for outdoor dining.

Campfire Moroccan Chickpea and Vegetable Soup

A vibrant and aromatic soup inspired by Moroccan flavors, featuring chickpeas, root vegetables, and warm spices.

Cooking it in a Dutch oven over a campfire allows the flavors to meld beautifully for a comforting, hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion and garlic until fragrant and soft.
2. Add carrots, celery, and sweet potato, and cook for 5 minutes, stirring occasionally.
3. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, smoked paprika, salt, and pepper.
4. Bring to a boil, then cover and simmer over reduced heat for 25-30 minutes until vegetables are tender.
5. Adjust seasoning and serve hot, garnished with fresh cilantro.

This Moroccan chickpea soup is packed with flavor, warmth, and nutrition. It’s a vibrant, satisfying option for any campfire meal.

Campfire Italian Wedding Soup

A classic Italian wedding soup with mini meatballs, tender greens, and tiny pasta shapes.

Cooking in a Dutch oven over the campfire brings out deep, savory flavors perfect for a comforting outdoor meal.

Ingredients:

• 1 lb ground chicken or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup tiny pasta (orzo or acini di pepe)
• 2 cups chopped spinach or escarole
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt to taste
• Grated Parmesan for garnish

Instructions:

1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, salt, and pepper. Form into small meatballs.
2. Heat olive oil in the Dutch oven over medium heat. Brown the meatballs slightly, then remove and set aside.
3. Sauté onion and garlic until soft, then add chicken broth and bring to a boil.
4. Add pasta and simmer for 8-10 minutes. Return meatballs to the pot and add spinach. Simmer until meatballs are cooked through and pasta is tender.
5. Adjust seasoning and serve hot, garnished with Parmesan.

This Italian wedding soup is hearty, flavorful, and perfect for sharing around a campfire.

The combination of tender meatballs, pasta, and greens creates a comforting, well-rounded meal.

Campfire Spicy Black Bean and Sweet Potato Soup

A bold and nutritious soup featuring black beans, sweet potatoes, and smoky spices.

Its warmth and depth make it ideal for a chilly evening outdoors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional)
• Salt and pepper to taste
• Fresh lime juice and cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and red bell pepper until soft.
2. Add sweet potatoes, black beans, vegetable broth, cumin, smoked paprika, chili powder, cayenne, salt, and pepper. Stir well.
3. Bring to a boil, then cover and simmer over reduced heat for 25-30 minutes until sweet potatoes are tender.
4. Adjust seasoning and serve hot, garnished with a squeeze of lime juice and fresh cilantro.

This spicy black bean and sweet potato soup is full of flavor, nutrients, and warmth.

Its bold, smoky notes make it a perfect choice for a campfire meal that’s both comforting and energizing.

Campfire Thai Lemongrass Chicken Soup

A fragrant and light soup with tender chicken, lemongrass, ginger, and lime.

Cooking it in a Dutch oven over a campfire infuses a subtle smokiness that enhances its fresh, aromatic flavors.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb boneless chicken thighs, cubed
• 1 onion, sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, sliced
• 2 stalks lemongrass, smashed and chopped
• 4 cups chicken broth
• 1 cup coconut milk
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce
• Juice of 1 lime
• Fresh cilantro and sliced chili for garnish

Instructions:

1. Heat coconut oil in the Dutch oven over medium heat. Brown chicken cubes lightly, then remove and set aside.
2. Sauté onion, garlic, ginger, and lemongrass until aromatic.
3. Add chicken back to the pot with chicken broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add mushrooms and fish sauce, simmer for another 5-7 minutes.
5. Remove lemongrass pieces, stir in lime juice, and serve hot, garnished with cilantro and chili slices.

This Thai-inspired soup is aromatic, tangy, and light yet satisfying.

Its delicate flavors make it a perfect, refreshing option for outdoor dining.

Campfire Caribbean Pumpkin and Coconut Soup

A tropical-inspired soup with creamy pumpkin, coconut milk, and warming spices.

Cooking in a Dutch oven over a campfire gives it a subtle smoky flavor that complements the sweetness of pumpkin.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat coconut oil in the Dutch oven over medium heat. Sauté onion, garlic, and ginger until soft.
2. Stir in pumpkin puree, vegetable broth, curry powder, nutmeg, salt, and pepper. Bring to a boil.
3. Cover and simmer over reduced heat for 20-25 minutes.
4. Stir in coconut milk, heat through, and adjust seasoning.
5. Serve hot, garnished with fresh cilantro or parsley.

This Caribbean-inspired pumpkin soup is creamy, spiced, and comforting. Its tropical flavors pair wonderfully with the outdoor campfire ambiance.

Campfire Mexican Sweet Corn and Chicken Soup

A hearty and flavorful soup with tender chicken, sweet corn, and Mexican spices.

Cooking it in a Dutch oven over a campfire gives it a rich, smoky depth that enhances the natural sweetness of the corn.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breasts, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups corn kernels
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh lime juice and cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown chicken cubes lightly, then remove and set aside.
2. Sauté onion, garlic, and red bell pepper until soft.
3. Add chicken back to the pot with corn, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
4. Cover and simmer over reduced heat for 20-25 minutes until chicken is cooked through and flavors meld.
5. Stir in lime juice and serve hot, garnished with fresh cilantro.

This Mexican sweet corn and chicken soup is bright, flavorful, and satisfying.

Its combination of sweet, smoky, and spicy notes makes it an ideal campfire meal.

Campfire Rustic Beef and Barley Soup

A rich and hearty soup featuring tender beef, wholesome barley, and earthy vegetables.

Cooking it in a Dutch oven over a campfire creates a smoky, robust flavor perfect for a cold evening outdoors.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown beef cubes on all sides, then remove and set aside.
2. Sauté onion, garlic, carrots, and celery until soft.
3. Return beef to the pot, add barley, beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Cover and simmer over reduced heat for 1.5–2 hours until beef and barley are tender.
5. Remove bay leaf, adjust seasoning, and serve hot garnished with parsley.

This rustic beef and barley soup is warming, filling, and perfect for a campfire meal.

The combination of tender meat and chewy barley makes it satisfyingly hearty.

Campfire Spicy Lentil and Tomato Soup

A bold and flavorful soup made with lentils, tomatoes, and a kick of spices.

Cooking it in a Dutch oven over a campfire intensifies the smoky, spicy notes for a comforting outdoor dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and carrot until soft.
2. Add lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne, salt, and pepper. Stir to combine.
3. Bring to a boil, then cover and simmer over reduced heat for 25–30 minutes until lentils are tender.
4. Adjust seasoning and serve hot, garnished with fresh cilantro.

This spicy lentil and tomato soup is hearty, nutritious, and full of flavor.

Its warmth and bold spices make it ideal for outdoor campfire dining.

Campfire Creamy Mushroom and Wild Rice Soup

A rich and earthy soup featuring mushrooms, wild rice, and creamy broth.

Cooking in a Dutch oven over a campfire gives the soup a smoky depth that enhances the natural flavors.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 cup wild rice, rinsed
• 4 cups vegetable or chicken broth
• 1 cup cream or coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter or oil in the Dutch oven over medium heat. Sauté onion, garlic, and mushrooms until tender.
2. Add wild rice, broth, thyme, salt, and pepper. Bring to a boil.
3. Cover and simmer over reduced heat for 40–45 minutes until rice is tender.
4. Stir in cream and heat through. Adjust seasoning and serve garnished with parsley.

This creamy mushroom and wild rice soup is earthy, rich, and satisfying. It’s perfect for a cozy campfire meal with a touch of rustic elegance.

Campfire Curried Butternut Squash Soup

A smooth and warming soup with roasted butternut squash, coconut milk, and curry spices.

Cooking in a Dutch oven over a campfire adds subtle smoky notes that enhance its natural sweetness.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 3 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add butternut squash, vegetable broth, curry powder, cumin, salt, and pepper. Bring to a boil.
3. Cover and simmer over reduced heat for 25–30 minutes until squash is tender.
4. Use an immersion blender to puree the soup until smooth, then stir in coconut milk and heat through.
5. Adjust seasoning and serve hot, garnished with fresh cilantro.

This curried butternut squash soup is creamy, sweet, and lightly spiced. It’s an ideal campfire soup for anyone who enjoys comforting, exotic flavors.