Festive Fall Soup recipe

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Ingredients

1 pound ground beef
2 red bell peppers, seeded and diced
1 bunch green onions, chopped
2 cloves garlic, minced
6 cups water, or as needed
2 (15 ounce) cans diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 teaspoons Italian seasoning, or more to taste
salt and ground black pepper to taste
2 cups farfalle (bow tie) pasta
¾ cup frozen corn
¾ cup frozen peas
1 (4.5 ounce) can sliced mushrooms, drained

Nutrition Info

187.8 calories
carbohydrate: 19.7 g
cholesterol: 28.2 mg
fat: 7 g
fiber: 3.9 g
protein: 11.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 369.8 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes, drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture, bring to a boil.

  2. Stir farfalle pasta into ground beef-tomato mixture, cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

Recipe Yield

10 servings

Recipe Note

Fall finally made it to Southern Mississippi and I wanted a nice warm soup to enjoy after an evening of handing out Halloween candy. This is what I came up with, and we love it! Serve with crackers if desired.

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