Hungarian Mixed Bean Goulash
Dive into the hearty, soul-warming flavors of Hungarian Mixed Bean Goulash, a vibrant twist on a classic comfort food! This plant-based recipe combines a medley of protein-packed beans, tender potatoes, and sweet bell peppers, all simmered in a rich broth infused with Hungarian sweet paprika, cumin, and oregano. Perfect for cozy weeknight dinners or as a satisfying meal prep option, this goulash comes together in just under an hour and serves up to four. Garnish with fresh parsley and a dollop of sour cream for a creamy finish, or enjoy it as-is for a wholesome, vegan-friendly meal. Bursting with bold spices and colorful ingredients, this one-pot dish is a hearty celebration of traditional Hungarian flavors with a modern, nutritious twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, sliced carrot
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can diced tomatoes
- 3 cups vegetable broth
- 3 cups, rinsed and drained cooked or canned mixed beans (such as kidney, white, and black beans)
- 2 medium, peeled and diced potatoes
- 1 teaspoon, or to taste salt
- 1 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 0.25 cup, optional for serving sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red and green bell peppers, sliced carrot, and cook for 5 minutes, stirring occasionally, until slightly softened.
Sprinkle in the paprika, ground cumin, and dried oregano, stirring well to evenly coat the vegetables with the spices.
Pour in the can of diced tomatoes and stir. Cook for 2-3 minutes to allow the flavors to meld.
Add the vegetable broth, mixed beans, and diced potatoes to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes are tender and the flavors have developed.
Season the goulash with salt and black pepper to taste.
Serve hot, garnished with fresh parsley and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 6370 mg | 277% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 51.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7823 mg | 166% | |
*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.
