Festive Fall Soup recipe
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Ingredients
- 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
Nutrition Info
- 187.8 caloriescarbohydrate: 19.7 gcholesterol: 28.2 mgfat: 7 gfiber: 3.9 gprotein: 11.9 gsaturatedFat: 2.6 gservingSize: -sodium: 369.8 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Festive Fall Soup
Directions
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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.