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.


Recipe Summary

30 mins
20 mins
50 mins
10 servings


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


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.

  • 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
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