Low Sodium Hungarian Goulash Soup
Warm up with a hearty bowl of Low Sodium Hungarian Goulash Soup, a lighter twist on the classic European comfort food that’s bursting with rich flavors and wholesome ingredients. This satisfying dish combines tender chunks of lean beef chuck, aromatic sweet Hungarian paprika, earthy caraway seeds, and vibrant vegetables like russet potatoes, carrots, and green bell pepper, all simmered to perfection in a flavorful low-sodium beef broth. With a prep time of just 20 minutes and easy-to-follow steps, this recipe is perfect for creating a nourishing, low-sodium meal that’s big on taste but kind to your health. Garnished with freshly chopped parsley, this soup pairs beautifully with whole-grain bread or a crisp green salad, making it an ideal choice for cozy family dinners or meal prepping for the week.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef chuck, cut into 1-inch cubes
- 1 whole large onion, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1 whole bay leaf
- 4 cups low-sodium beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 2 large russet potatoes, peeled and diced
- 3 medium carrots, sliced
- 1 medium green bell pepper, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-6 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and saute for about 5 minutes, until translucent.
Add the minced garlic, sweet Hungarian paprika, caraway seeds, and bay leaf to the onions. Stir well and cook for another 1-2 minutes until the spices are aromatic.
Return the browned beef to the pot and pour in the low-sodium beef broth and water. Stir in the tomato paste to blend.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 45 minutes, allowing the beef to become tender.
After 45 minutes, add the diced potatoes, sliced carrots, and chopped green bell pepper. Stir to combine and continue to simmer for another 30-40 minutes until the vegetables and beef are tender.
Remove the bay leaf, and season the soup with ground black pepper. Adjust any other seasoning as necessary, keeping in mind the low-sodium requirement.
Garnish with freshly chopped parsley before serving.
Serve hot with whole-grain bread or a light salad on the side for a complete meal.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 27.9 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6230 mg | 133% | |
*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.
