Goulash Soup with Vegetables

Ingredients

• 600 g beef goulash (e.g., from the shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1.2 l meat broth
• 1 bay leaf
• 1 tsp organic lemon zest
• 0.5 tsp ground cumin
• 2 tsp sweet paprika powder
• 0.5 tsp dried marjoram
• Salt
• Pepper
• 250 g starchy potatoes
• 1 Zucchini
• 2 bell peppers (red and yellow)
• 3 Stalks Parsley

Instructions

1. 1.

   Wash the beef, pat dry, and cut into bite-sized cubes. Peel and finely chop the onions and garlic. Heat oil in a large pot and brown the meat on all sides. Add the onions and garlic and sauté for 2–3 minutes.

2. 2.

   Add tomato paste, cook briefly, then pour in the meat broth. Add the bay leaf, lemon zest, cumin, paprika powder, and marjoram, seasoning with salt and pepper. Peel, wash, and cube the potatoes; add them to the goulash and simmer covered on low heat for about 1½ hours, adding more broth if needed.

3. 3.

   Wash, trim, and cube the zucchini. Wash, halve, trim, and cut the bell peppers into small pieces. Stir in these vegetables about 5 minutes before the cooking time ends.

4. 4.

   Finally wash, dry shake, chop, and add the parsley. Taste the goulash soup and serve.