beef vegetable soup recipe with ccorn muffins Beef Vegetable Soup Recipe With Corn Muffins Made Easy

When the chill of autumn or winter sets in, few meals offer the comforting warmth and hearty satisfaction quite like a bowl of homemade beef vegetable soup paired with freshly baked corn muffins. This classic duo combines tender chunks of beef simmered to perfection with a colorful medley of garden-fresh vegetables, creating a nutritious and flavorful dish that’s both filling and nourishing.

The subtle sweetness and crumbly texture of the corn muffins provide the perfect contrast, making this combo ideal for family dinners, casual get-togethers, or even meal prepping for the week ahead.

Whether you’re a seasoned cook or just starting out, this recipe is straightforward yet deeply rewarding. It’s an excellent way to sneak in plenty of veggies while enjoying the rich, savory goodness of beef in every spoonful.

Plus, the corn muffins are so easy to whip up, they’ll have your kitchen smelling irresistibly delicious in no time.

Why You’ll Love This Recipe

This beef vegetable soup recipe is a comfort food classic that’s been updated for modern kitchens. You’ll love it because:

• Rich and hearty: The slow-cooked beef becomes tender and melts into the broth, giving it a deep, satisfying flavor.
• Loaded with vegetables: Carrots, celery, tomatoes, and potatoes add texture, color, and essential nutrients.
• Wholesome and balanced: It’s a complete meal when paired with sweet and crumbly corn muffins.
• Easy to customize: Swap or add your favorite veggies or spices to match your preferences.
• Perfect for leftovers: This soup tastes even better the next day and freezes beautifully.

Ingredients

• For the Beef Vegetable Soup:
• 1.5 lbs (700g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut
• 1 (14 oz) can diced tomatoes, with juice
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Corn Muffins:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg

Equipment

• Large heavy-bottomed pot or Dutch oven
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cutting board and sharp knife
• Wooden spoon or spatula
• Muffin tin
• Oven
• Soup ladle

Instructions

1. Prepare the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. This step locks in the flavor, so don’t rush it. Once browned, remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.
3. Add Liquids and Seasonings: Return the beef to the pot along with the diced potatoes, green beans, and canned tomatoes (with juice). Pour in the beef broth, then add dried thyme, rosemary, bay leaves, salt, and pepper.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1.5 to 2 hours. Stir occasionally to prevent sticking. The beef should become tender and the flavors meld beautifully.
5. Final Touches: Taste the soup and adjust seasoning as needed. Remove the bay leaves before serving. Garnish with freshly chopped parsley for a burst of color and freshness.
6. Make the Corn Muffins: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
7. Mix Wet Ingredients: In a separate bowl, combine the milk, melted butter, and egg. Pour the wet ingredients into the dry and stir just until combined. Be careful not to overmix; a few lumps are okay.
8. Bake the Muffins: Grease a muffin tin or use paper liners. Divide the batter evenly among the cups. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Serve: Let the muffins cool slightly before serving alongside your steaming bowl of beef vegetable soup.

Tips & Variations

“For an even richer soup, try searing the beef in batches to avoid overcrowding the pan, which helps develop a better crust and deeper flavor.”

• Vegetable swaps: Feel free to add zucchini, corn, peas, or bell peppers depending on what’s in season or your preference.
• Spice it up: Add a pinch of red pepper flakes or a teaspoon of smoked paprika for a subtle smoky heat.
• Make it gluten-free: Use gluten-free flour in the corn muffins or substitute with almond flour for a nutty twist.
• Slow cooker option: Brown the beef and sauté the veggies, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Make it a stew: For a thicker consistency, mash a few potatoes or add a tablespoon of cornstarch mixed with cold water during the last 10 minutes of cooking.

Nutrition Facts

Serving Suggestions

This beef vegetable soup with corn muffins is a hearty meal on its own, but you can elevate the experience with these serving ideas:

• Serve with a side of crisp green salad dressed in a light vinaigrette to add freshness and crunch.
• Top the soup with grated Parmesan or crumbled feta cheese for an extra layer of flavor.
• Include a dollop of sour cream or Greek yogurt to add creaminess and tang.
• Pair your corn muffins with butter or honey for a sweet contrast.
• Enjoy with a warm cup of herbal tea or a glass of your favorite red wine for a cozy meal.

Conclusion

There’s something truly special about a homemade beef vegetable soup paired with fresh corn muffins—it’s a meal that nurtures both body and soul. This recipe is perfect for anyone looking to enjoy a balanced, flavorful dish that’s packed with wholesome ingredients and simple to prepare.

The soup’s rich broth combined with tender beef and an abundance of vegetables makes it an ideal comfort food, while the corn muffins provide a sweet, crumbly side that complements it beautifully.

Whether you’re cooking for a family dinner, meal prepping for the week, or simply craving a warm bowl of goodness, this recipe is sure to become a favorite. For more delicious meal ideas, be sure to explore our A to Z Vegetarian Recipes for Every Meal and Occasion, or try adding some spice with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

If you want to explore vegetarian soups that bring warmth and nutrition, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for even more inspiration.

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