Whole30 Hungarian Goulash Soup
Dive into the soulful flavors of this Whole30 Hungarian Goulash Soup, a hearty and wholesome twist on the classic comfort dish. Made with tender beef chuck, a medley of vibrant veggies like red and yellow bell peppers, and aromatic spices such as paprika and caraway seeds, this soup is a warming bowl of savory perfection. Simmered to rich, flavorful depths in beef broth with a touch of tomato paste, it’s both satisfying and compliant with Whole30 guidelines, making it a guilt-free indulgence. Perfect for cold-weather dinners or meal prep, this naturally gluten-free and dairy-free soup is topped with fresh parsley for a burst of brightness. Ready in just over 2 hours, it’s a one-pot wonder that serves up cozy, authentic Hungarian flavors in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 3 medium carrots, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches and brown them on all sides. Remove and set aside.
In the same pot, add onions and sauté until soft and translucent, about 5 minutes.
Add minced garlic and cook for another 1 minute until fragrant.
Stir in the red and yellow bell peppers and carrots, cooking for about 3-4 minutes until slightly softened.
Return the browned beef to the pot. Pour in the beef broth and add tomato paste, stirring to combine.
Sprinkle the paprika and caraway seeds over the mixture, then add the bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, until the beef is tender and flavors have melded.
Remove from heat and discard the bay leaves. Adjust seasoning if needed.
Garnish the soup with chopped parsley before serving.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 36.5 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 5412 mg | 115% | |
*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.
