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

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

This hearty and comforting beef and veggie soup is filled with tender chunks of beef, sweet corn, carrots, and delicious homemade dumplings. Topped with fresh green onions, it’s the ultimate cozy meal for any occasion.
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Course Soup
Cuisine American

Equipment

  • Large pot or Dutch oven
  • Knife and Cutting Board
  • Wooden spoon
  • Measuring Cups and Spoons
  • Soup ladle
  • Mixing bowl for dumplings

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 lb beef stew meat cut into bite-sized cubes
  • 1 medium onion chopped
  • 2 medium carrots sliced
  • 2 stalks celery chopped
  • 1 cup frozen corn kernels
  • 4 cups beef broth
  • 2 cups water
  • 2 bay leaves
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • For the Dumplings:
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp garlic powder
  • ½ cup milk
  • 2 tbsp unsalted butter melted
  • 1 egg
  • For Garnishing:
  • Fresh green onions sliced

Instructions
 

  • Step 1: Brown the Beef
  • In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
  • Add the beef stew meat and season with salt and black pepper. Brown the beef on all sides, working in batches if necessary, about 5-7 minutes.
  • Once browned, remove the beef from the pot and set it aside.
  • Step 2: Cook the Veggies
  • In the same pot, add a little more oil if needed. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic powder and cook for an additional minute.
  • Step 3: Make the Soup Base
  • Return the beef to the pot and pour in the beef broth and water. Add the bay leaves and dried thyme.
  • Stir everything together and bring the mixture to a simmer. Reduce the heat and cook for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.
  • Add the frozen corn kernels and cook for an additional 5 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  • Step 4: Prepare the Dumplings
  • In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder.
  • In a separate bowl, beat the egg and mix in the milk and melted butter.
  • Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be thick and slightly sticky.
  • Step 5: Add Dumplings to the Soup
  • Once the soup is ready, use a spoon to drop spoonfuls of the dumpling dough directly into the simmering soup. Try not to overcrowd the pot.
  • Cover the pot and let the dumplings cook for 10-12 minutes. They will puff up and become light and fluffy.
  • Once the dumplings are cooked through, remove the pot from the heat.
  • Step 6: Serve the Soup
  • Ladle the soup into bowls, ensuring each bowl has some of the beef, vegetables, and a couple of dumplings.
  • Garnish with sliced green onions for a fresh, crisp touch.
  • Step 7: Enjoy
  • Serve the soup hot and enjoy the comforting combination of tender beef, vegetables, and fluffy dumplings in every bite.

Notes

✔ Make it tender: Ensure the beef is cooked until fork-tender for the best texture. If you have more time, you can simmer the beef for longer.
✔ Flavor boost: Add a bay leaf or rosemary sprigs while simmering the soup for extra depth of flavor.
✔ Dumplings variation: If you prefer savory dumplings, you can add cheese or herbs like parsley to the dough.
✔ Freezing: This soup freezes well without the dumplings. If you plan to freeze it, add the dumplings fresh when reheating.
✔ Vegetable options: Feel free to add other veggies, such as potatoes, green beans, or peas, to enhance the soup’s flavor.