Ingredients for Beefy Pumpkin Pasta Soup
- 1 lb beef stew meat
- 1 cup frozen corn
- 1 (15-ounce) can pumpkin puree
- Water, as needed for cooking pasta
- 1 (15-ounce) can diced tomatoes, undrained
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 8 ounces medium pasta shells
- 2 tablespoons fresh parsley, chopped
- 1 cup beef broth
- 1 teaspoon dried oregano
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How to Make Beefy Pumpkin Pasta Soup
- Brown 1 lb beef stew meat in a large skillet over medium-high heat. Drain off any excess fat.
- In a 6-quart slow cooker, combine the browned beef, 1 (15-ounce) can pumpkin puree, 1 (15-ounce) can diced tomatoes (undrained), 1 cup beef broth, 1 medium onion (chopped), 1 green bell pepper (chopped), 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1 cup frozen corn.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours, or until the beef is tender.
- While the soup simmers, cook 8 ounces pasta according to package directions.
- Stir the cooked pasta into the soup.
- Garnish with 2 tablespoons fresh parsley (chopped) before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
58g
Carbs
8g
