Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour. Source:, March 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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 1/2 tablespoon parsley.



To make ahead: Refrigerate soup for up to 2 days. Reheat on the stovetop or in the microwave.

Nutrition Facts

313 calories; 11.3 g total fat; 3.5 g saturated fat; 52 mg cholesterol; 524 mg sodium. 1188 mg potassium; 28 g carbohydrates; 5.5 g fiber; 8 g sugar; 25.7 g protein; 2250 IU vitamin a iu; 89 mg vitamin c; 58 mcg folate; 89 mg calcium; 4 mg iron; 65 mg magnesium;