Campfire Soups to Feed a Crowd

The best camping recipes for winter soups are those that keep you warm and full.

Soups are great for winter camping since they help keep you hydrated, replace electrolytes, keep you warm, and be a great source of calories. When you go in the cold, your body will burn more calories and thus you need to eat more compared to when it's hot out.

This post is jam-packed with winter soup recipes that you can take camping. There are 10 recipes shown on this page and then another 16 from other sites. Below the recipes, there are tips and tricks to make your cooking experience better while on your adventure.

The soups below can all be made at home and then brought with you. Or you can make simple adjustments to be able to cook everything at the campsite over the campfire. Using a cast iron dutch oven would be my preferred method of cooking the soups over the fire.

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 4 cups chicken broth
• 1 cup roasted pumpkin
• 2 cup cauliflower pieces
• 4 pearl onions
• 1 tsp minced garlic
• Sprinkles of Cinnamon, clove, and ginger (optional)

Instructions

1. See recipe notes for the roasted pumpkin.
2. Bring everything to a heavy boil.
3. Simmer for 20min-1hr.
4. Purée and serve.

Notes

To roast the pumpkin, cut it in half and place it on a baking sheet. Drizzle olive oil on top. Bake it at 300 until tender enough to scope out.

Recipe created by Dori.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 73 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 5mg Sodium: 1002mg Carbohydrates: 10g Fiber: 2g Sugar: 5g Protein: 4g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Ingredients

• 3-4 Cups Water (to desired consistency)
• 6 oz Tomato Paste (1 can)
• Sprinkle in seasons of choice (roasted garlic, poco picante)

Instructions

1. Mix all ingredients together in a pot to put on the fire.
2. A dutch oven would work great.
3. Heat in the pot on the fire.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 35 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 54mg Carbohydrates: 8g Fiber: 2g Sugar: 5g Protein: 2g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 20 minutes

Cook Time 1 hour 50 minutes

Total Time 2 hours 10 minutes

Ingredients

• 1/4 cup olive oil
• 2 onions, chopped
• 2 cloves of garlic, minced
• 2 lbs ground beef
• 1 lb andouille sausage
• 1 lb ground pork
• 1 lb ground turkey
• 1 can (1 lb 12 oz) tomatoes, semi drained
• 1 can (1 lb 12 oz) red kidney beans, semi drained
• 1/2 cup green peppers, chopped
• 3/4 cup carrot, diced
• 1/2 cup celery, diced
• 1/2 cup Kahlua
• 1/4 cup parsley, chopped
• 3 T chili powder
• 1 T tomato paste
• 2 tsp salt
• 1 tsp red cayenne pepper
• 1 tsp dried marjoram leaves, crushed
• 1 tsp dried oregano leaves, crushed
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 2 tsp Emeril's Seasoning
• 1 cup chicken broth

Instructions

1. In at least a 4-quart pot heat the oil.
2. Add onions and garlic. Saute until transparent.
3. Add the various meats and brown.
4. Add the rest of the ingredients. Mix well.
5. Bring to a boil and reduce the heat.
6. Simmer covered for 1 hour.
7. Serve with cheese.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 488 Total Fat: 33g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 125mg Sodium: 923mg Carbohydrates: 9g Fiber: 2g Sugar: 4g Protein: 35g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 1 small can black beans (27.5 oz), drained
• 1 small can corn (27.5 oz), drained
• 22 oz can crushed tomatoes
• 1 package taco mix (dry)
• 1 package Hidden Valley Orignal Ranch dressing mix (dry)
• 1 lb ground beef or chicken, cooked
• 1 small onion, chopped

Instructions

1. Put all ingredients into a slow cooker on low for 6-7 hours.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 625 Total Fat: 27g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 128mg Sodium: 1652mg Carbohydrates: 49g Fiber: 13g Sugar: 12g Protein: 50g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Cook Time 3 hours

Total Time 3 hours

Ingredients

• 1-2 beef soup bones
• 1 lb chuck roast (or soup meat)
• 1.5 cups onion, chopped
• 1.75 cup carrots, sliced
• 1.75 cups celery, sliced
• 2 Bay leaves
• 4 springs parsley
• 2 T salt
• 1/8 tsp pepper
• 9 cups water
• 1-2 16 oz canned tomatoes
• 1 cup uncooked pearled barley
• 1 T chopped parsley
• 2 cloves garlic

Instructions

1. Cut meat into 1" cubes.
2. In a heavy 4-6 quart pot, put in the bones, meat, onions, 1 cup of carrots, 1 cup of celery, the bay leaves, parsley springs, salt, pepper, and water.
3. Bring to a boil and then simmer for about 2.5 hours.
4. Remove the bones.
5. Add remaining carrots, celery, tomatoes, and barley.
6. Partly cook and cover for 45 minutes to an hour until vegetables and barley are tender.
7. Just before serving stir in the chopped 3 tablespoons of parsley.
8. Add in more water at the end if needed.

Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 290 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 51mg Sodium: 1466mg Carbohydrates: 28g Fiber: 7g Sugar: 7g Protein: 19g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 15 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 40 minutes

Ingredients

• 1 cup onion, chopped
• 1 cup celery, chopped
• 3 cloves of garlic, chopped
• 2 cups spinach, chopped
• 2 cups green beans,
• 2 cups mushrooms, chopped
• 2 cups carrots, chopped
• 2 cups turnips, chopped
• 1/2 cabbage, chopped
• 2 cups bell peppers, chopped
• 2 cups zuchinni, chopped
• 1 small bag sugar snap peas, chopped
• 15 oz can stewed tomatoes
• 3 cups veggie or chicken broth
• 1 bunch of fresh parsley or 1 T dried
• 1 cup frozen edamame (optional)
• 3 chicken breast halves, boneless, chopped or 1 lb ground turkey
• Spice blend of your choice and or seasoning salt

Instructions

1. Using a large soup pot, put the broth and tomatoes in first, then all the other ingredients.
2. Bring to a boil, then simmer for an hour or more.

Notes

This is great on its own but add some instant rice to bulk it up more, as you want more calories when camping in the cold. Feel free to use frozen vegetables. If you do use frozen, you can bring them along with camping with you and use them as ice packs before making this.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 371 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 99mg Sodium: 466mg Carbohydrates: 29g Fiber: 10g Sugar: 13g Protein: 37g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Jar 12 oz of Di Salvo's Pizza Sauce
• 2 Jars of the pizza sauce of water & 1 Cup Water
• 3 oz Pepperoni diced to your liking
• 16 oz sausage
• 1 1/4 Cup 87 grams Sliced Mushrooms
• 1 Cup 120 grams diced Onion
• 1 T olive or avocado oil
• 1 1/2 tsp Pizza Spice
• 1/4 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp basil
• Salt and Pepper to taste
• 1/2 tsp pizza spice cook w/ meat
• 1/2 tsp pizza spice cook w/ onion

Instructions

1. Cook the sausage with 1/2 tsp of the pizza spice.
2. When the sausage is done, transfer to a large pot.
3. Cook the chopped onions on the saucepan with another 1/2 tsp pizza seasoning, 1/4 tsp garlic powder, and the oil.
4. Transfer onions to the large pot after translucent.
5. Pour in the pizza sauce along with the water.
6. Add everything else in the pot and mix.
7. Bring to boil and simmer for at least 30 minutes.

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 373 Total Fat: 29g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 66mg Sodium: 1023mg Carbohydrates: 11g Fiber: 2g Sugar: 5g Protein: 17g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 tsp olive oil
• 1 cup onions, chopped
• 1 cup red bell pepper, chopped
• 1 garlic cloves, minced
• 1 Serrano chili, minced
• 1 lbs turkey tenderloin, cut into bite sized pieces
• 1 T tomato paste
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt
• 4 cups chicken broth
• 2 bay leaves
• 15 oz can diced tomotoes, drained
• 15 oz can pinto beans, rinsed and drained
• 11 oz can corn, drained
• 2 T fresh cilantro, chopped
• 2 cups crushed tortilla chips (for garnish)

Instructions

1. Heat oil in a dutch oven over medium high heat.
2. Add onions, bell pepper, garlic, and serrano chili and saute until tender.
3. Add turkey to a sauce pan and saute until brown on all sides
4. Add tomato paste, chili powder, cumin, pepper and salt. Then mix to coat.
5. Add broth, bay leaves, tomatoes, beans, and corn. Bring to a boil.
6. Reduce heat to medium and cook for 15 minutes.
7. Stir in cilantro.
8. Add chips on top of each bowl.

Notes

If you are making the soup ahead of time, wait to stir in the cilantro just before serving.

Feel free to use any meat in this recipe as well.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 359 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 60mg Sodium: 1079mg Carbohydrates: 40g Fiber: 8g Sugar: 7g Protein: 29g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 2.5 lbs Ground Beef 80/20
• 1 T Avocado Oil
• 3/4 cup tomato sauce
• 70 grams Small Onion, diced
• 1.5 T Curry Powder
• 1.5 T + 1 t Chili Powder
• 3/4 tsp Salt
• 1/4 tsp Cinnamon
• 1/4 tsp Paprika
• 8 oz mushrooms, diced

Instructions

1. Cook beef in saucepan with oil.
2. Combine cooked beef and everything else in in the crockpot.
3. Simmer in slow cooker for a few hours or until it become the consistency that you want. The thicker it gets, the more intense the flavor will be.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 565 Total Fat: 36g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 168mg Sodium: 623mg Carbohydrates: 6g Fiber: 3g Sugar: 3g Protein: 53g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

Cook Time 10 minutes

Total Time 10 minutes

Instructions

1. Add chicken stock and browned butter in pot and bring to a simmer.
2. Scramble the egg in another bowl.
3. With a fork start to make a whirlpool by swirling the fork in a circular motion in the pot.
4. While you are swirling the fork still, slowly pour the scrambled egg into the pot.
5. Remove from heat and serve.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 209 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 208mg Sodium: 460mg Carbohydrates: 9g Fiber: 0g Sugar: 4g Protein: 12g

Nutrition is calculated using a third-party plug-in. It's best to calculate yourself for the best results.

One Pot Vegan Minestrone Soup

Photo Credit: happykitchen.rocks

This cold-weather soup is easy to make on-site in a dutch oven over the fire if you didn't want to make it ahead of time.

Dutch Oven Vegetable Stew

Photo Credit: www.freshoffthegrid.com

This stew is loaded with vegetables and perfect for a vegan diet to keep you warm.

Instant Pot Quinoa Vegetable Soup

Photo Credit: www.spiceupthecurry.com

This only takes 30 minutes to cook at home and will be easy to take with you. Remember to take a fire-safe pot to warm it up for dinner.

Red Lentil and Dill Soup

Photo Credit: inthekitch.net

This is another great option if you don't eat meat but need a hearty meal. You also won't need any broth, the other ingredients help bring out the flavor.

Easy Bean Soup

Photo Credit: recipesfromapantry.com

This bean soup provides a great Cajun flavor along with some other veggies. There are instructions for over the stove top or in a slow cooker.

Dutch Oven Beef Stew

Photo Credit: www.wenthere8this.com

This is cooked in red wine which is perfect to keep you warm through a cold winter night.

Winter Minestrone Soup

Photo Credit: flavorthemoments.com

If you love minestrone soup but also want some added meat, this is a great meal to make.

One-Pot Lasagna Soup

Photo Credit: www.pumpkinnspice.com

Craving lasagna but not the extra work with layers? If yes, make this. It's as simple as tossing everything into the pot and letting it cook.

Instant Pot Alabama Camp Stew

Photo Credit: www.aimeemars.com

If you can't decide between beef or chicken for your stew, give this meal a try. Along with the meat, there's also veggies and beans.

One Pot Spicy Sausage and Sweet Potato Soup

Photo Credit: www.bobbiskozykitchen.com

Warm up at night with this meaty and veggie soup. It's easy to make as it only needs one pot, which makes it easy to cook over the fire.

Easy Cheeseburger Soup

Photo Credit: www.pumpkinnspice.com

Instead of making cheeseburgers over the fire, why not make it in soup form? This will defantily be a crowd pleaser.

Soups that Freeze Well

The soups that freeze well are those with beans/lentils, rice, meat, rice, or broth-based or puréed varieties and do not contain dairy or potatoes. You can still freeze dairy-based soups but add in the dairy after it's thawed out.

Soups That Won't Freeze Well

The kinds of soups that you can not freeze are dairy-based, such as those that use cream or milk. Often these are chowders or cream of chicken or mushroom. If you do freeze them, once thawed and warmed the base will separate and take on a gritty texture.

Tips to Make Cooking Soups Easy on Location

• Dice all of your vegetables ahead of time before you leave. This will help you save on time and unneeded dishes.
• In addition to pre-dicing the veggies, you could also pre-cook all of the meat. Using store-bought precooked meats is another great idea. Such meats would be tuna or chicken in a can.
• If you like rice or noodles in your soups, use instant rice and thinner noodles. This will help speed up the cooking process. For example, Ramen noodles cook pretty fast.
• To save on space use bouillon paste or cubes instead of bringing the broth. All you will have to do is add water then.
• Another thing that you can pre-measure are all the spices that are going to be needed. This way you can keep the larger spice bottles and measuring spoons at home.
• You could also use any non-dairy liquids as an ice pack. Fill the broth or other liquids in Tupperware, a ziplock bag, or a glass container and put it in your freezer. When you are ready to go, put it in your cooler as an ice pack. Over time, this will melt, to just leave it out to liquify it.

What are good meals to make while camping?

Other great foods to have when you are camping are hamburgers, hot dogs, pudgy pies, toast, and many others. Check out this post on 14 of the best kinds of foods to enjoy to get recipes and other ideas.

How do you make soup over a campfire?

1. Get a fire started and then put a fire grate over it to put your pot or dutch oven on it. Use a pot that is made of aluminum or stainless steel if you don't have a dutch oven.
2. Heat a dutch oven over medium heat over the fire.
3. Then you would start adding the ingredients according to the recipe you are following.
4. Make sure to stir often to avoid the bottom from burning just in case it's too hot and you can't adjust the heat.
5. Think of the fire like your stovetop. If you need to lower the heat, break up the fire some, or if you can raize your grate do that.

Sources

• www.allrecipes.com/article/make-and-freeze-soups/
• www.thekitchn.com/the-5-best-types-of-soups-to-freeze-tips-from-the-kitchn-214854
• https://www.barbeqa.com/blogs/post/5-easy-camping-soup-recipes-you-will-absolutely-love

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Source: https://www.keenoncamping.com/winter-soup-recipes/

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