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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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

188 calories; protein 11.9g 24% DV; carbohydrates 19.7g 6% DV; fat 7g 11% DV; cholesterol 28.2mg 9% DV; sodium 369.8mg 15% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/16/2014
This recipe is a good starting place but as written I can only give it a 3 star rating. Originally the only thing I changed is that I added some fresh zucchini to give it more color and nutrition. I kept adding salt but that wasn't working so I added a dash of Worcestershire and some hot pepper sauce which made it better but it was still lacking in something. I will play around with this more but I definitely think some fresh herbs are in order. That and some shredded parm as a garnish. Thanks for sharing! Read More