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Soup

Roasted Pepper Goulash Soup

Comfort in a bowl! Serve with garlic bread on the side.

Serves 4
Ready in 190 mins
Prep time 30 mins
Cooking time 160 mins
441 calories per serving

Ingredients

> 2 onions
> 2 cloves garlic
> 3 tbsp canola oil
> 1 lbs cubed beef stew meat
> 1 tsp caraway seeds
> 2 tbsp sweet paprika
> 2 cups beef stock
> 1 large red potato
> 1 green pepper, stemmed and seeded
> 2 tomatoes
> 24 oz canned crushed tomatoes
> 1 (12 oz) jar roasted red peppers
> 1/4 cup plain Greek yogurt

Steps

1
1 Chop onions and mince garlic. Heat the oil in a large heavy casserole over low heat and sauté the onions and garlic for 5 min. Add the beef, caraway, paprika, salt (in moderation) and pepper. Raise heat to medium high and toss beef cubes with spices for 5 min. Bring the beef stock to the boil.
2
Turn the heat to low and partially cover to allow some steam to escape. Simmer 2 hours, stirring occasionally. Peel the potatoes and cut into 1-inch cubes. Roughly chop the peppers and tomatoes. Add potatoes, peppers and tomatoes to the meat mixture. Stir and continue to cook, partially covered, for 30 min.
3
Add tomato puree to the reserved goulash and simmer for 10 min. Meanwhile, drain the peppers in a colander. Cut the peppers into chunks and add to the soup. Simmer another 10 min. Add salt (in moderation) and pepper to taste.
4
Ladle into soup bowls and top each serving with 1 tbsp yogurt.

Tips

Sprinkle the soup with paprika or chopped coriander.

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