Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
12 ounces beef sirloin, trimmed and cut into ½-inch pieces
1 tablespoon Hungarian paprika
1 teaspoon dried marjoram
1 teaspoon caraway seeds, lightly crushed
½ teaspoon salt
¼ teaspoon ground pepper
4 cups low-sodium beef broth
12 ounces yellow potatoes, cut into ½-inch pieces
1 cup canned crushed tomatoes
1 teaspoon red-wine vinegar
4 tablespoons sour cream, divided
2 tablespoons chopped fresh parsley, divided
Heat oil in a large saucepan over medium-high heat. Add onion, green pepper and red pepper; cook, stirring, until starting to soften, about 3 minutes. Add beef, paprika, marjoram, caraway seeds, salt and pepper. Cook, stirring, until the beef is no longer pink, 3 to 5 minutes. Stir in broth, potatoes and tomatoes; bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the potatoes are tender and the soup has thickened a bit, about 20 minutes. Stir in vinegar. Divide the soup among 4 bowls and garnish each with 1 tablespoon sour cream and ½ tablespoon parsley.
To make ahead: Refrigerate soup for up to 2 days. Reheat on the stovetop or in the microwave.
313 calories;11 g fat(4 g sat); 5 g fiber; 28 g carbohydrates; 26 g protein; 58 mcg folate; 52 mg cholesterol; 8 g sugars; 0 g added sugars; 2,250 IU vitamin A; 89 mg vitamin C; 89 mg calcium; 4 mg iron; 524 mg sodium; 1,188 mg potassium
Vitamin C (148% daily value), Vitamin A (45% dv), Iron (22% dv)