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.<\/p>\n
Hugarian paprika. Let go goulash!<\/p>\n
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. <\/p>\n
Let’s go!<\/p>\n
2 onions, cut half both ways, then in thick slivers
\n2 tsp. finely minced garlic
\n1 T olive oil
\n2 T sweet Hungarian Paprika (I recommend Penzeys)
\n1 T hot Hungarian Paprika (I recommend Penzeys)
\n1\/2 tsp. crushed caraway seed (optional)
\n4 cups homemade beef stock (or 3 cans)
\n3 cups roasted tomatoes (or 2 cans diced tomatoes – I recommend Muir Glen Fire Roasted Tomatoes if using canned tomatoes)
\n2 cups finely diced cabbage
\n1 lb. lean ground beef (ground chuck is best)
\n1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
\nsour cream for serving (I use light, do not use fat free sour cream with added sugar)<\/p>\n
Links \/ Sources<\/p>\n