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
Why You'll Love This Recipe
This soup celebrates the best flavors of the season with fresh, wholesome ingredients. It’s comforting, nutritious, and easy to customize based on what’s available. Perfect for cozy meals or when you want something light yet satisfying.
Cooking Tips You Should Know
- Use a mix of root vegetables and leafy greens for a balanced taste and texture.
- Simmer the soup gently to allow flavors to meld without overcooking the vegetables.
- Add herbs like thyme or rosemary early on to infuse the broth with aroma.
- Simmer the soup gently to allow flavors to meld without overcooking the vegetables.
- Add herbs like thyme or rosemary early on to infuse the broth with aroma.
Step 1
Warm a large pot over medium-high heat. Toss in the ground beef, red bell peppers, green onions, and garlic, cooking and stirring until the beef is nicely browned and crumbly, about 5 to 10 minutes. Once cooked, drain off any excess grease. Pour in the water, diced tomatoes, tomato paste, and sprinkle in the Italian seasoning along with some salt and pepper. Bring everything to a boil.
Step 2
Add the farfalle pasta to the pot and let it cook for about 10 minutes. Then, stir in the corn, peas, and mushrooms. Keep cooking and stirring occasionally until the pasta is tender but still has a bit of bite, which should take another 5 minutes or so.
Serving Ideas To Try
Serve warm with a slice of crusty bread or a sprinkle of grated cheese on top. A dollop of sour cream or a drizzle of olive oil can add extra richness. Pair it with a fresh green salad for a complete meal.
How To Keep It Fresh
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently.
