Camping is the perfect time to disconnect from the hustle of daily life and embrace the simplicity of outdoor living.
One of the best ways to enhance the camping experience is by cooking hearty and comforting meals around the campfire.
A Dutch oven is the ultimate camping companion, offering versatility and the ability to create a wide range of delicious dishes, especially soups.
From rich and savory stews to light and healthy broths, campfire Dutch oven soups are an excellent way to enjoy a warm meal under the stars.
In this blog post, we’ll explore over 50 campfire Dutch oven soup recipes that are easy to make, packed with flavor, and perfect for cooking over an open flame.
Whether you’re looking for a filling meal after a day of hiking or a cozy soup to enjoy while relaxing by the fire, these recipes will inspire your next outdoor culinary adventure.
From classic comfort foods like beef and vegetable soup to more adventurous options like spicy black bean and roasted tomato soup, there’s something for every taste.
So grab your Dutch oven, pack your ingredients, and get ready to cook up some amazing soups on your next camping trip.
50+ Flavorful Campfire Dutch Oven Soup Recipes for Next Adventure
Cooking soups over the campfire is more than just a way to prepare food; it’s about creating memories, bonding with friends and family, and connecting with nature.
Dutch oven soups are the perfect solution for campfire cooking because they offer simplicity, flavor, and warmth, all while being easy to prepare and cook.
The recipes featured in this post are designed to help you create hearty, flavorful meals that will keep you nourished and satisfied throughout your camping adventure.
Whether you’re making a rich beef stew or a light vegetable broth, the possibilities are endless when it comes to Dutch oven soups.
So next time you’re planning a camping trip, don’t forget to bring your Dutch oven and try out a few of these 50+ campfire soup recipes.
Your taste buds—and your fellow campers—will thank you for it!
Hearty Campfire Beef Stew
A classic and filling beef stew made for cozy campfire nights, this recipe is packed with tender beef, hearty vegetables, and a rich broth simmered to perfection in a Dutch oven. It’s the ultimate comfort food that’s simple to prepare and deeply satisfying.
Ingredients:
- 1 ½ lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Heat the Dutch oven over the campfire and add olive oil. Once hot, brown the beef cubes in batches, ensuring each piece is seared on all sides. Remove and set aside.
- In the same Dutch oven, sauté onions and garlic until fragrant, about 2-3 minutes.
- Add the carrots, potatoes, and celery. Stir and cook for about 5 minutes.
- Return the beef to the pot. Add the beef broth, water, tomato paste, thyme, paprika, bay leaf, salt, and pepper. Stir to combine.
- Cover the Dutch oven and let it simmer over low heat for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the flavors are well-developed.
- Remove the bay leaf before serving. Enjoy with fresh bread or crackers.
This hearty campfire beef stew warms both the body and soul. It’s easy to make in one pot, with minimal cleanup required, making it perfect for outdoor adventures.
Smoky Campfire Chili
This smoky chili is rich in flavor, combining the heartiness of beans, ground beef, and a blend of spices with a smoky undertone that enhances the campfire experience. It’s a crowd-pleaser with a hint of spice to keep you warm on chilly nights.
Ingredients:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups canned diced tomatoes
- 1 ½ cups canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add ground beef and cook until browned. Remove excess grease if necessary.
- Stir in onions, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
- Mix in chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper.
- Cover the Dutch oven and let the chili simmer for 30-40 minutes, stirring occasionally.
- Serve hot, topped with shredded cheese, sour cream, or a sprinkle of green onions if desired.
This smoky campfire chili is perfect for bringing everyone together, offering robust flavors and warmth with every bite. It’s versatile, too—easily adjusted to suit your spice preferences.
Rustic Campfire Vegetable Soup
Packed with garden-fresh vegetables and herbs, this rustic vegetable soup is a healthy, flavorful choice for a lighter campfire meal. Simmered slowly in a Dutch oven, it brings out the natural sweetness and depth of the vegetables.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add onions and garlic, cooking until fragrant, about 2-3 minutes.
- Add carrots, zucchini, and green beans. Stir and sauté for 5 minutes.
- Pour in the vegetable broth and diced tomatoes. Add oregano, basil, paprika, salt, and pepper. Stir well.
- Cover and let the soup simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
- Serve hot, garnished with fresh parsley, with crusty bread or crackers on the side.
This rustic campfire vegetable soup is both nutritious and comforting. Its vibrant flavors and simplicity make it a wholesome addition to any outdoor meal.
Savory Campfire Chicken and Rice Soup
This wholesome chicken and rice soup is a campfire favorite, combining tender chicken, aromatic vegetables, and hearty rice in a flavorful broth. It’s a comforting, well-rounded meal perfect for relaxing under the stars.
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 cup uncooked long-grain rice
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the chicken and sear until golden on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
- Add carrots and celery, cooking for 5 minutes.
- Stir in the rice, chicken broth, thyme, rosemary, salt, and pepper. Return the chicken to the pot.
- Cover the Dutch oven and let the soup simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the rice is tender.
- Remove the chicken, shred it with a fork, and return it to the soup. Stir in the lemon juice if desired.
- Serve hot, garnished with parsley, alongside crusty bread or crackers.
This chicken and rice soup offers a hearty, flavorful experience that feels like a warm hug after a day of camping activities. Its balance of protein, vegetables, and grains is ideal for satisfying hungry campers.
Creamy Campfire Potato and Corn Chowder
A creamy and hearty chowder, this potato and corn soup is an indulgent treat to enjoy by the fire. It’s packed with rich flavors and a velvety texture that makes it a standout dish for camping trips.
Ingredients:
- 2 tbsp butter
- 1 large onion, diced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 2 cups sweet corn (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped chives or bacon bits for garnish
Instructions:
- Melt butter in the Dutch oven over the campfire. Add onions and garlic, sautéing until softened, about 3 minutes.
- Stir in the potatoes and corn, cooking for another 5 minutes.
- Add the broth, smoked paprika, thyme, salt, and pepper. Stir and bring the mixture to a simmer.
- Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
- Using a ladle, mash some of the potatoes in the pot to thicken the soup. Stir in the heavy cream or milk and cook for another 5 minutes.
- Serve hot, garnished with chives or bacon bits, alongside campfire cornbread or biscuits.
This potato and corn chowder is a creamy and satisfying addition to any camping menu. Its comforting flavors and rustic presentation are sure to impress.
Campfire Lentil and Spinach Soup
Packed with plant-based protein and nutrient-rich spinach, this lentil soup is a healthy and delicious option for a cozy campfire meal. The earthy flavors and hearty texture make it a satisfying and nutritious choice.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup dried lentils (green or brown), rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Juice of ½ lemon (optional)
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Sauté onions and garlic until fragrant, about 2 minutes.
- Add carrots and cook for 3-4 minutes.
- Stir in lentils, vegetable broth, diced tomatoes, cumin, paprika, oregano, salt, and pepper. Bring to a boil.
- Cover and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
- Stir in the spinach and cook for 2-3 minutes until wilted. Add lemon juice if desired.
- Serve hot with crusty bread or a side salad.
This lentil and spinach soup is a wholesome and flavorful dish, ideal for those seeking a nutritious, plant-based meal around the campfire. It’s simple yet deeply satisfying, leaving you feeling nourished and energized for more outdoor fun.
Savory Campfire Sausage and Cabbage Soup
This hearty sausage and cabbage soup is a perfect one-pot campfire meal. The savory flavors of smoked sausage, tender cabbage, and seasoned broth come together beautifully, making it a warm and satisfying dish for outdoor adventures.
Ingredients:
- 1 lb smoked sausage or kielbasa, sliced
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, sliced
- 4 cups green cabbage, chopped
- 4 cups chicken broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the sausage slices and cook until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant, about 3 minutes.
- Add the carrots and cabbage. Stir and cook for 5 minutes until slightly softened.
- Pour in the chicken broth, water, and diced tomatoes. Add smoked paprika, thyme, salt, and pepper. Stir to combine.
- Return the sausage to the pot, cover, and let the soup simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
- Serve hot, garnished with parsley, and enjoy with crusty bread or rolls.
This sausage and cabbage soup is a comforting and flavorful choice, packed with nutrients and bold tastes. Its smoky and savory profile is sure to satisfy any hungry camper.
Spicy Campfire Black Bean Soup
Rich in protein and bold in flavor, this black bean soup is a campfire delight. It’s made with simple ingredients but delivers a spicy kick and a satisfying texture. Perfect for chilly nights by the fire.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 2 cups cooked black beans (or 2 cans, drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Sauté onions, garlic, and jalapeño (if using) until softened, about 3 minutes.
- Add black beans, diced tomatoes, and vegetable broth. Stir well.
- Mix in cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
- Cover and simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld.
- Using a ladle, mash some of the beans against the side of the pot to thicken the soup. Stir in lime juice.
- Serve hot, garnished with cilantro, alongside tortilla chips or cornbread.
This black bean soup is a spicy, satisfying dish that’s simple to make and full of bold flavors. It’s a hit for anyone who loves a bit of heat in their meal.
Campfire Chicken Tortilla Soup
This zesty chicken tortilla soup brings bold Mexican-inspired flavors to your campfire. Loaded with tender chicken, tomatoes, spices, and crispy tortilla strips, it’s a flavorful and comforting meal that’s sure to be a favorite.
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup frozen or canned corn
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Tortilla strips for topping
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the chicken and sear on both sides until golden, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onions, garlic, and bell pepper until softened, about 5 minutes.
- Add chicken broth, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Return the chicken to the pot, cover, and simmer for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken, shred it with a fork, and return it to the soup. Stir in lime juice.
- Serve hot, garnished with cilantro and crispy tortilla strips, with lime wedges on the side.
This chicken tortilla soup is bursting with zesty flavors and offers a satisfying mix of textures. The crispy tortilla topping adds the perfect crunch, making this a memorable campfire meal.
Campfire Mushroom and Barley Soup
This earthy and hearty mushroom and barley soup is a perfect choice for a wholesome and satisfying campfire meal. The combination of savory mushrooms, nutty barley, and aromatic herbs makes this soup rich in flavor and nutrition.
Ingredients:
- 2 tbsp olive oil
- 1 lb mushrooms (cremini or button), sliced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 cup pearl barley, rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the mushrooms and sauté until they release their moisture and become golden, about 5-7 minutes.
- Add the onions and garlic, cooking for another 3-4 minutes until softened.
- Stir in the barley, vegetable broth, water, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then cover and reduce the heat to simmer. Let it cook for 40-45 minutes, stirring occasionally, until the barley is tender and the soup has thickened.
- Serve hot, garnished with fresh parsley and a side of crusty bread.
This mushroom and barley soup is nourishing and full of deep, earthy flavors. The barley provides a hearty texture, making it a perfect filling meal for your campfire.
Campfire Italian Bean and Spinach Soup
This flavorful and vibrant Italian bean and spinach soup brings together the rich taste of cannellini beans, fresh spinach, and Italian seasonings. It’s a light yet hearty meal, packed with protein, greens, and a delicious broth that’s perfect for an outdoor gathering.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups fresh spinach, chopped
- Fresh Parmesan cheese, grated, for topping
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Sauté onions and garlic until softened, about 3 minutes.
- Add the cannellini beans, vegetable broth, diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, allowing the flavors to meld together.
- Stir in the chopped spinach and cook for another 5 minutes, until the spinach is wilted.
- Serve hot, topped with freshly grated Parmesan cheese, and enjoy with rustic bread or a side salad.
This Italian bean and spinach soup is both comforting and healthy, with layers of flavor that make it a standout campfire meal. It’s an easy, nutritious option for anyone craving a light but satisfying dish.
Campfire Sweet Potato and Black Bean Soup
Packed with nutritious sweet potatoes, black beans, and a blend of warming spices, this campfire soup offers a sweet and savory flavor profile. It’s a comforting, filling meal that’s ideal for chilly evenings around the fire.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the onions and garlic, cooking for 3-4 minutes until softened.
- Stir in the diced sweet potatoes and cook for another 5 minutes.
- Add the black beans, diced tomatoes, vegetable broth, cumin, cinnamon, smoked paprika, salt, and pepper. Stir to combine.
- Bring to a boil, then cover and simmer for 30-35 minutes, until the sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro, and enjoy with warm tortillas or cornbread.
This sweet potato and black bean soup is a well-balanced, flavorful dish that provides comfort and warmth. The combination of sweet potatoes and black beans creates a deliciously hearty soup, ideal for fueling your campfire adventures.
Campfire Beef and Vegetable Soup
This classic beef and vegetable soup is a hearty, filling meal that’s perfect for chilly nights around the campfire. Packed with tender beef, hearty vegetables, and a flavorful broth, it’s a satisfying dish that will keep everyone warm and content.
Ingredients:
- 1 lb beef stew meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté onions and garlic until softened, about 3 minutes.
- Add the potatoes, carrots, celery, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Stir to combine.
- Return the beef to the pot and bring to a boil. Reduce heat, cover, and let it simmer for 45-60 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Serve hot, garnished with fresh parsley, alongside a slice of crusty bread.
This beef and vegetable soup is a comforting, rustic dish that provides warmth and energy after a day of outdoor activities. The tender beef combined with the hearty vegetables creates a rich, flavorful soup that’s perfect for any camping trip.
Campfire Butternut Squash Soup
This velvety, creamy butternut squash soup is the perfect balance of sweet and savory flavors. With the addition of warm spices, this soup provides a satisfying, cozy meal that will have everyone coming back for seconds.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
- 1 cup coconut milk (or heavy cream)
- Fresh thyme, for garnish
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Add the butternut squash and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce the heat to simmer. Cover and cook for 25-30 minutes, until the squash is tender.
- Using an immersion blender or ladle, blend the soup until smooth and creamy. Stir in the coconut milk (or heavy cream) for extra richness.
- Serve hot, garnished with fresh thyme, and enjoy with a slice of warm, buttered bread.
This butternut squash soup is rich and comforting, perfect for an autumn camping trip. The combination of sweet squash, spices, and creamy texture will delight your taste buds and provide a satisfying meal.
Campfire Tomato Basil Soup
A classic comfort food, this tomato basil soup is both fresh and flavorful. Made with ripe tomatoes, fresh basil, and a simple blend of seasonings, this soup is perfect for pairing with grilled cheese sandwiches or crusty bread.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 6 large ripe tomatoes, chopped (or 2 cans of diced tomatoes)
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- ½ cup heavy cream (optional, for creamier texture)
Instructions:
- Heat olive oil in the Dutch oven over the campfire. Add onions and garlic, cooking until softened and fragrant, about 4 minutes.
- Add the tomatoes, vegetable broth, oregano, sugar, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to simmer. Cover and let it cook for 30 minutes, allowing the flavors to meld together.
- Stir in the fresh basil leaves and cook for an additional 5 minutes.
- For a creamier texture, add the heavy cream and stir until combined.
- Serve hot, garnished with extra fresh basil and paired with grilled cheese sandwiches or crusty bread.
This tomato basil soup is a comforting classic that never goes out of style. Its rich tomato flavor, paired with the freshness of basil, is perfect for enjoying around the campfire.
Note: More recipes are coming soon!