Hearty Goulash Soup
Warm up your evenings with this rich and flavorful Hearty Goulash Soup, a soul-soothing classic packed with tender chunks of seared beef, hearty potatoes, vibrant vegetables, and Hungarian-inspired spices. This one-pot wonder combines smoky paprika, earthy caraway seeds, and fragrant marjoram for an irresistibly aromatic broth, simmered low and slow for ultimate depth of flavor. With just 20 minutes of prep time and a simmering process that fills your home with comforting aromas, this satisfying soup is perfect for weeknight dinners or cozy gatherings. Serve it steaming hot with a sprinkle of fresh parsley for a visually stunning and delicious finish. Perfectly hearty, perfectly comforting—this goulash soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons paprika
- 2 tablespoons tomato paste
- 6 cups beef broth
- 15 ounces diced tomatoes, canned (with juice)
- 3 medium potatoes, peeled and diced into 1-inch cubes
- 2 medium carrots, peeled and sliced
- 1 large red bell pepper, diced
- 1 teaspoon ground caraway seeds
- 1 teaspoon dried marjoram
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the beef stew meat and sear until browned on all sides, about 5 minutes. Remove the meat with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute.
Stir in the paprika and tomato paste, cooking for 1 minute to release their flavors.
Return the beef to the pot. Pour in the beef broth and canned diced tomatoes (including the juice). Stir to combine.
Add the diced potatoes, sliced carrots, diced red bell pepper, ground caraway seeds, dried marjoram, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1 to 1.5 hours, or until the beef and vegetables are tender.
Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 10215 mg | 444% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 42.8 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7740 mg | 165% | |
*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.
