THE RECIPE JOURNAL · Main Course
Harvest Festival Soup
This warm and hearty soup is perfect for cozy fall evenings, packed with seasonal vegetables and comforting spices. It’s an easy way to bring the flavors of the harvest right to your table.
FROM THE KITCHEN • Harvest Festival Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large pot over medium-high heat. Toss in the ground beef, red bell peppers, green onions, and garlic, cooking everything until the beef is nicely browned and crumbly, about 5 to 10 minutes. Drain off any excess grease. Next, add the water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to the pot. Give it a good stir and bring the mixture up to a boil. Once boiling, stir in the farfalle pasta and let it cook for about 10 minutes. Then, add the corn, peas, and mushrooms, stirring occasionally as everything simmers together until the pasta is tender but still has a bit of bite, around 5 more minutes.
Why you’ll love it
This soup is a warm and comforting blend of seasonal vegetables and spices. It captures the essence of fall with every spoonful. Perfect for chilly days and sharing with loved ones.
How to serve
Serve hot with a slice of crusty bread or a warm roll. A sprinkle of fresh herbs like parsley or thyme adds a nice touch. Pair it with a light salad for a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. You can also freeze portions for up to 3 months—just thaw and reheat gently.
