Heart-Healthy Hungarian Goulash Soup
Savor the comforting flavors of Eastern Europe with this Heart-Healthy Hungarian Goulash Soup, a lighter take on the traditional classic. Packed with lean beef chuck, vibrant vegetables like red bell pepper and carrots, and spiced with aromatic sweet paprika and caraway seeds, this soulful soup is as nourishing as it is delicious. Simmered in low-sodium beef broth with creamy russet potatoes, this one-pot wonder delivers robust flavor without compromising on heart health. Easy to prepare, with just 20 minutes of prep time and a hands-off simmer that lets the tender beef and bold spices meld beautifully, it’s perfect for family dinners or cozy nights in. Garnished with a sprinkle of fresh parsley, this wholesome Hungarian goulash soup is sure to be a hit while supporting a balanced and healthy lifestyle! Keywords: Hungarian goulash soup, heart-healthy recipe, lean beef soup, paprika-spiced soup, healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean beef chuck, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon ground caraway seeds
- 1 red bell pepper, chopped
- 1 large carrot, sliced
- 2 russet potatoes, peeled and diced
- 6 cups low-sodium beef broth
- 1 bay leaf
- 2 tablespoons tomato paste
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt (optional)
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the beef cubes and brown on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic, sauté until softened, about 5 minutes.
Stir in the sweet paprika and ground caraway seeds, cooking for an additional minute to release their flavors.
Add the red bell pepper and carrot slices to the pot, cooking for 5 more minutes.
Return the browned beef to the pot, incorporating with the vegetables.
Add the diced potatoes, beef broth, bay leaf, and tomato paste. Stir well to combine.
Season with black pepper and add salt if desired.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 75-90 minutes or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf, adjust seasoning if needed, and stir in the fresh parsley.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.8 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5328 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
