New this month
Get the Allrecipes magazine

Festive Fall Soup


"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."
Added to shopping list. Go to shopping list.


50 m servings 188 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 19.7 g carbohydrates; 11.9 g protein; 28 mg cholesterol; 370 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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...