Mixed Bean Goulash
Hearty, wholesome, and bursting with flavor, this Mixed Bean Goulash is the ultimate one-pot vegetarian comfort food. Packed with a trio of protein-rich beans—kidney, black, and white—alongside tender diced potatoes, vibrant red bell peppers, and fragrant spices like smoked paprika and ground cumin, this dish delivers bold, smoky flavors in every bite. Simmered in a rich tomato base and infused with aromatic bay leaves, this easy-to-make recipe is a nutritious meat-free twist on a classic goulash. Ready in under an hour, it's perfect for busy weeknights or cozy family dinners, serving up six generous portions. Serve it piping hot, garnished with fresh parsley for a splash of color and freshness, and pair it with crusty bread for an irresistible, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 large, minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced carrot
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned white beans
- 1 large, peeled and diced into small cubes potato
- 2 leaves bay leaves
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the paprika, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
Add the canned diced tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.
Mix in the drained and rinsed kidney beans, black beans, and white beans. Add the diced potato and bay leaves.
Season with salt and black pepper, then stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Remove the bay leaves and taste. Adjust seasoning with more salt and pepper, if needed.
Serve the goulash hot in bowls, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 8540 mg | 371% | |
| Total Carbohydrate | 465.5 g | 169% | |
| Dietary Fiber | 129.6 g | 463% | |
| Total Sugars | 50.8 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 9804 mg | 209% | |
*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.
