Beefy Pumpkin & Pasta Soup

Submitted by charlened

"Thought this sounded nutritious, easy and autumnal."

 

• Ready In: 5hrs 20mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 lbs beef stew meat, cut into 1 inch cubes
• 1 (10 ounce) package frozen kernel corn
• 1 1⁄2 cups peeled seeded and cubed pumpkin or 1 1/2 cups butternut squash
• 1 1⁄2 cups water
• 1 (8 ounce) can tomato sauce
• 3⁄4 cup chopped onion
• 1⁄2 cup chopped green sweet pepper
• 1 clove garlic, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
• 2 ounces dried medium pasta shells or 2 ounces cavatelli
• 1⁄4 cup snipped fresh parsley

directions

1. In crock pot combine meat, corn, pumpkin, water, tomato sauce, onion, sweet pepper, garlic, salt, black pepper and nutmeg.
2. Cover and cook on low 10-12 hours or high 5-6 hours.
3. Cook pasta according to pkg, stir into soup.
4. garnish with parsley.

Reviews

[ratherbeswimmin]

I recognize this recipe from Better Homes and Gardens and wanted to give it a try. This was easy enough to make and made a filling lunch. I think I would like it even better with some herbs to enhance the flavor a bit. I used butternut squash, macaroni pasta and increased the garlic to 2 cloves. Overall a good soup but could use a little tweaking. Thanks for posting.