Campfire Taco Soup
This campfire taco soup features seasoned onions, peppers, tomatoes and beans and your choice of toppings for a hearty outdoor meal!
Servings: 6 people
Calories: 260kcal
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.
Nutrition
Calories: 260kcal | Carbohydrates: 30g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1315mg | Potassium: 874mg | Fiber: 10g | Sugar: 5g | Vitamin A: 376IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 4mg
