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🍽️ Hearty Beef Goulash Soup with Colorful Vegetables

330 kcal · 30 min · 4 servings

Ingredients

• 600 g beef goulash (e.g. from the shoulder)
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1.2 l meat broth
• 1 bay leaf
• 1 pinch organic lemon zest
• 0.5 tsp ground caraway
• 2 tsp sweet paprika powder
• 0.5 tsp dried marjoram
• salt
• pepper
• 250 g floury-cooking potatoes
• 1 zucchini
• 2 bell peppers (red and yellow)
• 3 sprigs parsley

Instructions

1. 1. Rinse the beef under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Peel the onions and garlic and chop both ingredients very finely.
4. 4. Heat the oil in a large pot.
5. 5. Fry the meat cubes on all sides until they are brown.
6. 6. Add the chopped onions and garlic to the pot.
7. 7. Sauté the vegetables with the meat for 2 to 3 minutes.
8. 8. Stir in the tomato paste and fry it briefly.
9. 9. Deglaze everything with the beef broth.
10. 10. Add the bay leaf, lemon zest, cumin, paprika powder, and marjoram.
11. 11. Season the soup with salt and pepper to your liking.
12. 12. Peel the potatoes and wash them thoroughly.
13. 13. Cut the potatoes into small cubes.
14. 14. Add the potato cubes to the goulash soup.
15. 15. Let the soup simmer on low heat with the lid closed for about 1.5 hours.
16. 16. Pour in a little more broth if necessary, as the soup thickens too much.
17. 17. Wash the zucchini and cut it into small cubes.
18. 18. Wash the bell peppers, halve them, and remove the inside.
19. 19. Cut the bell pepper into small pieces as well.
20. 20. Add the zucchini and pepper vegetables to the pot about 5 minutes before the end of the cooking time.
21. 21. Wash the parsley and shake it dry.
22. 22. Chop the parsley finely and add it to the finished soup.
23. 23. Taste the soup one last time and adjust the seasoning.
24. 24. Serve the goulash soup hot.

Nutrition per serving

• kcal: 330
• Protein: 35 g · Fett/Fat: 13 g · Carbs: 17 g