Tender chunks of beef and a medley of fresh, hearty vegetables simmered in a rich, savory tomato broth made from scratch. This classic, comforting soup is a complete meal in a bowl, perfect for a chilly evening.
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Prep10 min
Cook22 min
Servings8
Serving size: 1 serving
About Vegetable Beef Soup with Cornbread
Hearty vegetable beef soup with warm cornbread – a fiber-rich, energy-giving comfort meal!
This midwest dish is perfect for lunch. With 828.76 calories and 49.62g of protein per serving, it's a nutritious choice for your meal plan.
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450 g potato (peeled and diced into 1/2-inch cubes)
1 tsp dried thyme
1 pcs bay leaf
0.5 tsp salt (adjust to taste at the end)
1 cup green beans (fresh, trimmed and cut into 1-inch pieces)
1 cup corn (fresh kernels (from 1-2 cobs))
1 cup peas (fresh or thawed from frozen)
2 tbsp parsley (fresh, chopped, for garnish)
Instructions
1
Season and Sear the Beef
Pat the beef cubes completely dry with paper towels. In a medium bowl, toss the beef with the black pepper and all-purpose flour until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding, add the beef to the pot in a single layer. Sear for 5-7 minutes, turning occasionally, until deeply browned on all sides.
Use a slotted spoon to transfer the seared beef to a clean plate and set aside.
2
Sauté Aromatics and Build Flavor
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Add the minced garlic and cook for 1 minute more, until fragrant.
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Add the chopped fresh tomatoes and cook for 5-7 minutes, stirring and breaking them down with your spoon, until they form a thick, jammy base.
3
Deglaze and Simmer the Soup
Pour in about 1/2 cup of water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the remaining water, diced potatoes, dried thyme, bay leaf, and the 0.5 tsp of salt. Stir to combine.
Return the seared beef and any accumulated juices to the pot.
Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 75-90 minutes, or until the beef is fork-tender.
4
Add Final Vegetables and Serve
Uncover the pot and stir in the fresh green beans, corn, and peas.
Increase the heat to medium and let the soup simmer for another 10-15 minutes, uncovered, until the fresh vegetables are tender.
Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed.
Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.
231cal
7gprotein
33gcarbs
8gfat
Ingredients
1 cup Yellow Cornmeal (Medium or fine grind)
1 cup All-Purpose Flour
1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
1.5 cup Buttermilk (Full-fat recommended)
2 count Large Eggs (Lightly beaten)
4 tbsp Unsalted Butter (Melted)
Instructions
1
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
3
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
4
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
6
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
7
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
