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Festive Fall Soup

Rated as 3 out of 5 Stars
13

"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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Ingredients

50 m servings 188
Original recipe yields 10 servings

Directions

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  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.

Nutrition Facts


Per Serving: 188 calories; 7 19.7 11.9 28 370 Full nutrition

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Reviews

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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 nutritio...