Goulash Soup with Red Peppers and Cabbage
Slightly adapted from kalynskitchen.com
Makes 6 servings
½ Lean protein serving
½ fat serving
2 vegetable servings
1 cup sliced green spring onions
1 tsp. finely minced garlic
1 T olive oil
1 T sweet Hungarian Paprika (I recommend Penzeys)
1 T hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp. crushed caraway seed (optional)
4 cups homemade or canned beef stock
3 cups roasted tomatoes or 2 cans(14.5 oz.) diced tomatoes
2 cups finely diced cabbage
1 ¼ lb. lean ground beef (ground chuck is best)
1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.
Put onion/spice mixture into large soup pot. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)
After one hour, add diced red peppers and simmer one hour more. Serve hot.