Low Fat Hungarian Goulash Soup
Packed with rich flavors but designed to be light on calories, this Low Fat Hungarian Goulash Soup is a hearty, satisfying twist on a traditional classic. Featuring lean beef cubes, vibrant vegetables like carrots, red bell pepper, and potatoes, and a flavorful blend of paprika and caraway seeds, this soup offers the comforting warmth of authentic goulash while being mindful of your health goals. Simmered low and slow in a savory, low-sodium beef broth with canned tomatoes, this soup transforms simple, wholesome ingredients into a nourishing and aromatic meal. Ideal for cozy evenings, it’s easy to prepare and perfect for feeding a family or meal prepping for the week. Garnish with a sprinkle of fresh parsley, and you’ve got a bowl of deliciousness that’s equal parts healthy and indulgent.
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Recipe Information
Ingredients
- 500 grams lean beef stew meat, cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 1 red bell pepper, diced
- 2 tablespoons sweet paprika
- 1 teaspoon ground caraway seeds
- 400 grams diced tomatoes, canned
- 1.5 liters beef broth, low sodium
- 3 potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes, seasoning them lightly with salt and pepper, and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onions and cook until they are soft and translucent, about 5 minutes.
Add the minced garlic, sliced carrots, and diced red bell pepper to the onions, cooking and stirring for another 3 minutes.
Stir in the sweet paprika and ground caraway seeds, allowing them to coat the vegetables and become fragrant, about 1 minute.
Return the browned beef to the pot, and pour in the canned diced tomatoes with their juice, along with the beef broth. Stir to combine.
Add the cubed potatoes and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender.
Check the soup for seasoning, adding salt and freshly ground black pepper to taste.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 40.9 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6928 mg | 147% | |
*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.
