This campfire taco soup features seasoned onions, peppers, tomatoes and beans and your choice of toppings for a hearty outdoor meal!
When is a campfire the best idea? When it's just a little nippy outside! And when it's a tad chilly, what do we want to eat? A cozy bowl of soup, of course!
We love one-pot meals that can be made over a campfire. Soup fits perfectly into that category, along with other favorites like campfire pasta marinara, campfire fish lentil stew, and campfire pasta with vodka cream sauce.
This campfire taco soup simmers up a flavorful blend of ingredients and is easy to customize with your dietary preferences.
What Kitchen Gear Will I Need?
This is a Dutch oven recipe. A campfire Dutch oven is cast-iron and ideal for outdoor cooking, so that's what I always use.
You'll need to bring a cooler along for the meat, cheese and possibly veggies. We like the Igloo BMX cooler for camping.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian, use plant-based meat such as Impossible beef, and use vegetable broth (instead of chicken).
To make it vegan, use the vegan meat option, use vegetable broth, AND omit the cheese.
If you're looking for more vegan soup or stew options, we like campfire red lentil stew and campfire chili.
How to Make Campfire Taco Soup
In your Dutch oven, combine oil, onions, peppers, meat, and seasoning. Over a hot campfire grate, cook and stir occasionally, until the meat browns.
Next, add the tomatoes and bring the mixture to a simmer.
Add the broth, and bring everything again to a simmer.
Finally, add the beans (undrained), and simmer the soup for about 15 more minutes.
Before serving, let the soup cool for a few minutes away from the campfire.
Scoop the soup into bowls and serve with your choice of avocado, little tomatoes, tortilla chips, cheese, or hot sauce. Enjoy!
Want another recipe with a lot of similar ingredients? Try my campfire chili with beer.
Campfire Taco Soup
Equipment
- cutting board
- knife
- spatula or large spoon For stirring
- soup ladle
- bowls
- spoons
Ingredients
Campfire Taco Soup:
- 1 tablespoon olive oil
- 2 onions, diced
- 2 bell peppers, diced
- 1 pound ground turkey, beef, chicken or vegan beef I like Impossible beef
- 2 tablespoons Mexican or taco seasoning blend
- 1 teaspoon sea salt Omit if your Mexican/taco seasoning includes salt
- ½ teaspoon red pepper flakes (optional, add more or less as desired)
- 14 ounce can diced tomatoes
- 2 cups broth (chicken or vegetable)
- 14 ounce can pinto beans (with juices)
- 14 ounce can black beans or white beans (with juices)
Toppings:
- avocado, diced
- cherry or grape tomatoes, halved
- shredded cheese
- tortilla chips
- hot sauce
Instructions
- Add oil, onions, peppers, ground meat, seasoning mix, salt and red pepper flakes to the Dutch oven. Set the Dutch oven onto a hot campfire grate over a small campfire, stirring occasionally to mix ingredients and break up the ground meat. Cook until the meat browns and begins to cook through.
- Add the can of tomatoes to the Dutch oven. Bring to a simmer.
- Add the broth. Bring to a simmer.
- Add the beans (with juices), and bring to a simmer. Simmer for about 15 minutes.
- Remove soup from heat and allow to cool slightly before serving.Scoop into bowls and serve with desired toppings.
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