Best Beef and Veggie Soup with Corn, Carrots, Dumplings, and Green Onion

This hearty and flavorful beef and veggie soup is packed with tender chunks of beef, a variety of fresh vegetables, and light, fluffy dumplings. It’s a comforting meal perfect for any time of the year. The combination of beef, corn, carrots, green onions, and dumplings makes for a nourishing and satisfying soup that will warm your soul.

Look forward to the rich, savory broth that perfectly complements the tender beef and fresh vegetables. The fluffy dumplings add a delightful texture, making each spoonful a comforting blend of flavors. This soup is perfect for a cozy family dinner or as a make-ahead meal that tastes even better the next day.

Tools to Use

Large soup pot or Dutch oven
Cutting board
Sharp knife
Measuring cups and spoons
Mixing bowl
Wooden spoon or ladle

Ingredients

For the Soup:

2 lbs beef stew meat, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
4 cups water
2 cups fresh or frozen corn kernels
3 large carrots, sliced
4 green onions, chopped
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste

For the Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted

Instructions

Prepare the Beef:
- In a large soup pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
- Remove the beef from the pot and set aside.
Sauté the Aromatics:
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
Make the Soup Base:
- Return the beef to the pot.
- Add the beef broth, water, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
Add the Vegetables:
- Add the corn, carrots, and green onions to the pot.
- Continue to simmer for another 20-25 minutes, until the vegetables are tender.
Make the Dumplings:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir in the milk and melted butter until just combined (do not overmix).
Cook the Dumplings:
- Drop spoonfuls of the dumpling batter into the simmering soup.
- Cover the pot and cook for 15 minutes, or until the dumplings are cooked through and fluffy.

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Best Beef and Veggie Soup with Corn, Carrots, Dumplings, and Green Onion

Equipment

Large soup pot or Dutch oven
Cutting board
Sharp knife
Measuring cups and spoons
Mixing bowl
Wooden spoon or ladle

Ingredients

2 lbs beef stew meat cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion diced
3 cloves garlic minced
4 cups beef broth
4 cups water
2 cups fresh or frozen corn kernels
3 large carrots sliced
4 green onions chopped
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter melted

Instructions

Prepare the Beef:
In a large soup pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Make the Soup Base:
Return the beef to the pot.
Add the beef broth, water, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
Add the Vegetables:
Add the corn, carrots, and green onions to the pot.
Continue to simmer for another 20-25 minutes, until the vegetables are tender.
Make the Dumplings:
In a mixing bowl, combine the flour, baking powder, and salt.
Stir in the milk and melted butter until just combined (do not overmix).
Cook the Dumplings:
Drop spoonfuls of the dumpling batter into the simmering soup.
Cover the pot and cook for 15 minutes, or until the dumplings are cooked through and fluffy.

Tips for Cooking

Brown the Beef: Browning the beef adds depth and richness to the soup. Make sure to sear the meat on all sides.
Don’t Overmix the Dumplings: Overmixing can make the dumplings tough. Stir the batter just until combined.
Adjust Seasoning: Taste the soup before adding the dumplings and adjust the seasoning as needed with more salt and pepper.

Why You Should Try This Recipe

This beef and veggie soup is a complete meal in a bowl. It’s packed with nutrients from the fresh vegetables and protein from the tender beef. The fluffy dumplings add a comforting touch, making it a perfect dish for cold days or when you need a hearty, satisfying meal. Plus, it’s a versatile recipe that you can easily adapt by adding your favorite vegetables or herbs.

We hope you enjoy making and savoring this best beef and veggie soup with corn, carrots, dumplings, and green onion. It’s a delightful and nourishing dish that brings warmth and comfort with every bite. Perfect for sharing with loved ones, this soup is sure to become a family favorite. Happy cooking!