By Homemade Beef, Corn, Potato, and Green Bean Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Homemade Beef, Corn, Potato, and Green Bean Soup captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Homemade Beef, Corn, Potato, and Green Bean Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Soup Base:
1 pound (450g) beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, diced
4 cups (1 litre) beef stock
2 cups water
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
For the Vegetables:
2 large potatoes, peeled and diced
1 cup green beans, trimmed and chopped
1 cup sweet corn (frozen or fresh)
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (for garnish)
PREPARATION STEPS
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef and season with salt and pepper.
Brown the beef on all sides, about 5 minutes. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the onions, garlic, carrots, and celery. Sauté for 3–4 minutes until softened and fragrant.
Build the Soup Base:
Return the beef to the pot. Add the beef stock, water, thyme, bay leaf, and paprika. Stir well and bring to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes to tenderise the beef.
Add the Vegetables:
Add the diced potatoes and continue to simmer for 15 minutes.
Add the green beans and sweet corn, cooking for another 10 minutes or until all vegetables are tender.
Final Touches:
Adjust seasoning with salt and pepper to taste.
Discard the bay leaf and garnish with fresh parsley before serving.
Serve:
Ladle the soup into bowls and enjoy with crusty bread or warm rolls for a comforting, hearty meal.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Calories: ~280 kcal per serving | Servings: 6
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
