Festive Fall Soup Recipes

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FESTIVE FALL SOUP



Festive Fall Soup image

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.

Provided by Elisabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 369.8 mg, Sugar 7.2 g

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