Ground Beef and Corn Soup

This ground beef and corn soup is a great one-pot option. Easy to make, reheats well and just the right kind of hearty to fill you up and make you happy.

The gingery warmth, the light creaminess and the bite from ditalini pasta together create a soup-meal that's comforting and delightful.

Want to use ground beef and corn together in another recipe. Try this ground beef and corn skillet recipe. So easy to make and can be served in so many ways.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Corn – I use frozen whole kernel corn because it's available year round and just easier to store. Doesn't have to be thawed beforehand.
• Ginger – for a warm and gingery touch that makes this soup extra special. Ginger powder is not a suitable substitute. No need to grate as the ginger pieces will go in the blender/food processor.
• Thai green chilies – these pack a punch but in the quantity we are using you just get subtle heat. Reduce the quantity in half if your spice threshold is low. Oh and freeze the leftovers, they store really well this way.
• Dijon mustard – for a little taste complexity and tang. Not to be skipped.
• Seasonings – include salt, ground white pepper and dried oregano. Adjust salt and pepper to taste. Don't forget that chicken base also contains salt and saltiness can vary between brands.
• Water and coconut milk – these make the light creamy base of your soup. Use full-fat canned coconut milk, not the variety sold in cartons. And check the ingredients list. The fewer ingredients, the better. Also, look for a higher percentage of coconut milk. Asian stores usually carry good options.
• Pasta – I use ditalini pasta. It's the perfect tiny size for soups. Adds a delightful bite and makes the soup more filling and comforting.
• Cooking oil – olive oil is great but any cooking oil will do.
• Onion – you'll need medium, finely diced onion. Yellow onions are best here but white or red ones can also be used.
• Ground beef (aka beef mince) – lean ground beef prevents excessive greasiness but if you have fattier beef on hand, use it. Not a deal-breaking situation.
• Chicken base – I use better-than-bouillon but feel free to use bouillon cubes or powder. Use the amount recommended to make two cups of broth/stock. I know this will sound counterintuitive, but don't use beef base in this recipe, doesn't work the same.
• Cornstarch – for making a slurry to thicken the soup.
• Lime juice – freshly squeezed lime juice adds a bright finish that balances the richness. Please don't use bottled juices, they don't taste the same.
• Optional garnish – some chopped fresh parsley for a bright pop of color and taste.

How to make ground beef and corn soup

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – Add ½ cup of corn, ginger, thai chilies, dijon mustard, 1 teaspoon salt, ground white pepper + 1 cup water to a blender/food processor. Blend until smooth.
Also, cook pasta according to package directions. Drain and set aside.

Step 2 – Heat olive oil in a large pot on medium heat, add diced onion, saute until it has softened. Then add ground beef. Also add the remaining 1 teaspoon salt. Turn up the heat a bit to medium-high. Stir and cook until beef is fully browned.

Step 3 – Next add the remaining 1.5 cups corn, stir and cook 2 minutes. Add remaining 2.5 cups water, chicken base, dried oregano + the blended mixture. Put the lid on, reduce the heat to medium, cook 10 minutes.

Step 4 – Uncover, add coconut milk and bring the soup to a simmer. Prepare some slurry by dissolving cornstarch in 4 tablespoons cold water. Add this to the simmering soup and cook until it thickens. Taste and adjust for salt and pepper.


Step 5 – Add cooked ditalini pasta, mix well and cook the soup 1 more minute.

Step 6 – Turn off the heat, mix in the fresh lime juice. Optionally, garnish with chopped parsley. Enjoy!

Substitutions and variations

• Fresh corn – you can use the same amount of fresh corn kernels instead of frozen ones. I'd avoid canned corn.
• Broth – instead of chicken base + water, you can use the same amount of chicken broth/stock. Use unsalted or low sodium options. Or cut down the quantity of added salt.
• Heat adjustment – use half the quantity of chilies if your heat tolerance is very low. I highly recommend using these for nice flavor. But crushed red pepper flakes can be used in a pinch.
• Pasta – ditalini is not your only option. You can use any other mini pasta like orzo and mini shells.
• More veggies – feel free to add diced carrot, peas and/or diced bell pepper. Saute these after you are done sauteing onion. Keep the quantity of additions small to have a nice balance between the broth and solids.
• Lemon juice – is a great substitute for lime juice. Should be fresh though!
• Toppings – parsley is great but chopped green onion, dill, croutons and tortilla strips are all good options.

Side note – if you like using ground beef in soups, also check out this ground beef and potato soup recipe.

What to serve it with

• Rice – this chicken bouillon rice is a nice pairing option.
• Bread or dinner rolls – great for soaking up that creamy broth. If you have stale hard crusty bread, use this reheating method.
• Slaw – a light tangy slaw to add more freshness and texture to the meal.
• Simple salad – your favorite leafy greens tossed with a light vinaigrette.
• Roasted veggies – think zucchini, bell peppers and/or onions roasted with some olive oil and seasonings.

Storage and reheating

• Storage – store in the refrigerator in an airtight container for up to 3 days. Not freezer friendly because of the use of coconut milk. The texture changes.
• Reheating – warm up in a saucepan over medium-low heat. Stir occasionally. If the soup has thickened too much, add some water/broth. If using microwave, reheat in 30 second spurts. Stir after each spurt.

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