HUNGARIAN GOULASH SOUP
2 tablespoons butter
1 small onion, chopped, 2 1/2 ounces
2 cloves garlic, minced
1 pound beef, cut in 1-inch cubes
2 tablespoons paprika
14.5 ounce can diced tomatoes
3 beef bouillon cubes
1 teaspoon granular Splenda or equivalent liquid Splenda
1/2 teaspoon marjoram
1/4 teaspoon pepper
1 can beef broth
6 cups water
1 small zucchini, diced, 4 ounces
1 medium green pepper, chopped
In a large soup pot, heat the butter. Brown the meat in the hot butter along with the onion and garlic. Add the paprika; stir to coat the meat. Add everything except the zucchini and green peppers. Bring to a boil; simmer covered 1 hour or until the beef is tender. Add the vegetables and cook another 20 minutes.
Makes 2 quarts or about 6 servings
Can be frozen
Per Serving: 220 Calories; 13g Fat; 19g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Although this soup tastes ok, it's a little bland and there isn't enough meat in it. I'm not sure if I'll make this again. I didn't have any marjoram so I used dried parsley. Maybe marjoram would have perked this up a bit.