- 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
- 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.
10/21/2019
recipepes.com
festive fall soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
