Halloween Soup Recipe!

halloween soup

(This post was originally on on my blog last year in October.)

Halloween Soup . . . an update!

Last October, 2015, I posted the Halloween Soup that I made when my children were small. Surprisingly, it was the #1 blog post for my Food and Forte Blog for 2015! So, I’m sharing it again with a few updates to the recipe. I noticed I didn’t put ounces on some of the ingredients, which is important in order for the recipe to turn out the way we make it. So, here is Halloween Soup . . . 

Halloween Soup for Halloween Night!

When my children were small, I would make Halloween Soup on Halloween night. We decorated our house outside and inside for this “scary” night of fun:) We loved carving the pumpkins, all the autumn leaves, and hay bales in the front yard. My mother had an old black pot from my grandmother. We borrowed it, filled it with dry ice, and had that at the door to greet the “trick or treaters”. But, before our children were allowed to go “trick or treating”, we ate our Halloween Soup:)

The original Halloween Soup Recipe. . .

The original recipe was in a “Favorite Recipes of Home Economic Teachers” cookbook that was given to me by my home economics teacher, Mrs. Chris Weems, as a wedding present. The recipe was similar to my mother’s Hamburger Vegetable Soup, but had elbow macaroni in it to represent “bones”.  That was many years ago, and now my children are grown with children of their own.

I haven’t made the Halloween Soup recipe in years, but today my daughter, Candace, called and said she was not feeling well. She asked if I would go to the store for her. She has been recovering from colon cancer surgery, and hasn’t been cooking. Of course, I went, and decided to make the Halloween Soup recipe for their (and our) dinner. I thought it would be a treat for my grandchildren to eat the soup that I used to make for their mother:)

I can’t find that cookbook from those earlier years, so I improvised on my mother’s recipe to recreate this soup.

My Halloween Soup Recipe. . .

My Halloween Soup recipe is my mother’s Hamburger Vegetable Soup with a few changes. Mama’s recipe calls for more potatoes and frozen corn and lima beans. I decreased the amount of potatoes, because of adding the pasta, and I substituted frozen mixed vegetables for the corn and lima beans. Both recipes use onion, celery, canned tomatoes and tomatoes and green chilies. The Halloween Soup has beef broth added for more liquid and flavor with the pasta.

The original recipe called for elbow macaroni, but Candace, who is a chef, thought this small ditalini pasta would be perfect for this soup. It kinda looks like the bones of the vertebrae. . . LOL!!! Not really, but you can use your imagination for Halloween. And be sure to use a large pot or Dutch oven with a lid because this recipe makes a LOT!

What would you serve with Halloween Soup on Halloween night???


Halloween Soup Recipe

This recipe is an adaptation of my mother’s Hamburger Vegetable Soup. Lots of beef, delicious veggies and pasta to fill you up on a chilly autumn day!


  • 2 pounds ground beef (I used 1 pound of ground round and 1 pound of ground sirloin)
  • 1 large onion, chopped
  • 3 stalks of celery, sliced
  • 2 Yukon Gold potatoes, peeled and diced (If you use red potatoes, you might want to use 3), optional*
  • 4 (15-ounce) cans petite diced tomatoes
  • 2 (10-ounce) cans tomatoes and green chilies
  • 1 (32-ounce) container beef broth
  • 2 (12-ounce) bags frozen mixed vegetables
  • 1-2 cups ditalini pasta (or elbow macaroni)
  • Water


  1. Brown the ground beef in a large Dutch oven over medium heat .
  2. Once the meat is done, drain meat, if needed, then return to the pot.
  3. Add chopped onions and celery to the meat. Cook over medium heat about 5 minutes.
  4. Add potatoes*, tomatoes, tomatoes and green chilies, beef broth and frozen mixed vegetables.. Bring to a boil, then reduce heat and cook about 15 minute.
  5. Add ditalini pasta. Press into the the soup. Add water, one cup at a time,  if the soup is too thick.
  6. Bring to a boil, then reduce heat and cook 15 minutes or until the pasta is done.
  7. Serve hot with cornbread.

NOTE: The pasta absorbs the liquid as it cooks, so you may need to check it a few times during the cooking time and add more water. 

* We decided this year that because the soup has the ditalini noodles, you could leave the potatoes out. But, if you like both, by all means, use both!

Shared on Meal Plan Monday, Tasty Tuesdays,


  1. Thank you for linking your recipe up to last week’s Tasty Tuesday! I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you’ll join us again this week.

    • Thank you for the opportunity to link with your Tasty Tuesday! I hope to be able to link again tomorrow. My daughter is in the hospital facing a possible surgery, but, if I’m home, I will definitely try to add one to your board.


Speak Your Mind