Goulash Soup with Red Peppers & Cabbage YMCA of Northern Rock County

Servings: 10 (approx. 1 cup each)

Ingredients: • 2 medium-large onions, cut in half both ways, then in thick slivers • 2 cloves garlic, finely minced • 1 Tbsp. olive oil • 2 Tbsp. sweet Hungarian paprika • 1 Tbsp. hot Hungarian paprika • 3 (14-ounce) cans beef stock • 1 (28 oz.) can fire-roasted crushed tomatoes • 4 cups finely diced cabbage • 1 lb. lean ground beef • 1 jar (16 oz.) roasted red peppers, drained and diced into 1 inch pieces • Sour cream for serving (optional)

Instructions: 1. Heat large heavy frying pan, add oil, and sauté onions about 5 minutes, until barely starting to color. Add garlic and sauté 2 more minutes, then add paprika and sauté 1 more minute. 2. Put onion/spice mixture into large soup pot. Deglaze frying pan with 1 cup beef stock, then add to pot with rest of beef stock. Add roasted tomatoes and cabbage and heat to simmer. 3. Brown ground beef in frying pan, breaking into small pieces as it cooks. When browned add to pot. Let simmer on very low heat one hour. Taste for seasoning and add more paprika if desired. 4. After one hour, add diced red peppers and simmer one hour more. Serve hot, garnished with optional sour cream.

Nutritional Information per serving (does not include sour cream): Calories: 158 Fat: 5.2g Carbs: 17g Protein: 12.1g

This recipe is provided to you by Y Personal Trainer, Kelly Jones

Recipe adapted from: https://kalynskitchen.com/goulash-soup-with-red-peppers-and/