I’d been thinking about lower carb content soups recently, and itnoccurednto me that ground beef, chopped tomatoes, and an onion were a good basenfornsomething. I’m always happy to make chili, and some oregano and basil would give me an Italian soup, but there was something else n e back of my mind quietlybasking fornattention.

Hugarian paprika. Let go goulash!

Sure, goulash oftwn means potatoes, that’s carb death, but even without you could do a pretty good job. Oh,mandit had to be quick, because I’ve been in classnall weekend.

Let’s go!

2 onions, cut half both ways, then in thick slivers
2 tsp. finely minced garlic
1 T olive oil
2 T sweet Hungarian Paprika (I recommend Penzeys)
1 T hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp. crushed caraway seed (optional)
4 cups homemade beef stock (or 3 cans)
3 cups roasted tomatoes (or 2 cans diced tomatoes – I recommend Muir Glen Fire Roasted Tomatoes if using canned tomatoes)
2 cups finely diced cabbage
1 lb. lean ground beef (ground chuck is best)
1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
sour cream for serving (I use light, do not use fat free sour cream with added sugar)

Links / Sources

http://www.kalynskitchen.com/2006/02/goulash-soup-with-red-peppers-and.html