Festive Fall Soup Recipe

  • 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
  • 3/4 cup frozen corn
  • 3/4 cup frozen peas
  • 1 (4.5 ounce) can sliced mushrooms, drained
  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.