Beef Goulash Vegetable Soup
Recipe for good health. This soup is made with low-sodium beef broth and no added salt. Very flavorful! Can be made in under an hour.
- 1 lb. extra-lean ground beef
- 1 large onion, chopped
- 2 ribs celery, chopped
- 6 cups low-sodium beef broth
- 1 (10-oz) pkg. frozen cut green beans
- 1 (8-oz) can no-salt-added tomato sauce
- 1 – 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 1/2 cups flat wide noodles (6-oz)
Spray saucepan with nonstick cooking spray. Saute beef, onions and celery 3 to 4 minutes until meat is browned and vegetables are tender. Add beef broth, green beans, tomato sauce, chili powder, paprika and pepper; bring to a boil. Cover and simmer 20 minutes. Add noodles; simmer 8 minutes longer until noodles are tender.
Makes 6 servings.
- Per Serving:
- Calories – 268
- Protein – 18 g
- Fat – 14 g
- Cholesterol – 61 mg
- Carbs – 18 g
- Sodium – 43 mg
“I will praise You…; marvelous are Your works.”
This is a quick and easy meal to make. I think I have made this since the day I got married almost 54 years ago. It is total comfort food! Sprinkle some cheese on top if you like, but I like mine without. Serve with green beans or a salad.
- 2 lbs. lean ground beef
- 1 cup diced onion
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1 tablespoon paprika
- 1 (15-oz.) can tomato sauce
- 1 (14.5-oz.) can diced tomatoes
- 8 oz. small shell macaroni, cooked
- Shredded cheddar cheese, if desired
Brown ground beef, onion and garlic until no longer pink and onion is translucent. Stir in salt and paprika.
Add tomato sauce and diced tomatoes and simmer while cooking pasta. Add pasta and serve.
Serves 6 to 8. (If you’re lucky. You might need to double this recipe.)
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Fabulous Hamburger Goulash
This is so flavorful and delicious! It is a quick and easy weeknight meal that you can fix in 30 minutes.
- 1 1/2 lbs. ground beef
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 6 garlic cloves, minced
- 2 cups elbow macaroni
- 1 (29-oz) can tomato sauce
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese
Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink. Drain beef, leaving 2 tablespoons fat in skillet, and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.
Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender. Sprinkle with cheese. Serve.
Serves 4 to 6.
Make sure you use a large skillet or a pan that is big enough to hold it all.
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