Squash & Pasta Soup

Rating:

(0 votes) 0 0

Two types of squash go into this fabulous soup!

Shared by

Serving Size / Yield

10 servings

Ingredients

  • 2 yellow squash, chopped
  • 2 zucchini, sliced
  • one 10-oz. pkg. frozen whole kernel corn, thawed
  • 1 sweet red bell pepper, chopped
  • one 15-oz. can stewed tomatoes
  • 1 tsp. Italian seasoning
  • 2 tsp. dried oregano
  • two 14-oz. cans beef broth
  • 3/4 C. uncooked small shell pasta

Our Readers Also Loved

Directions

In a 6-quart cooker, combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water.  Cover and cook on low for 6-7 hours.  Add pasta shells and cook an additional 30-45 minutes or until pasta is tender.

Around The Web