Vegetable Beef Goulash Soup

½ lb. lean ground beef
3½ c. water
1 medium onion, chopped
3 beef bouillon cubes
1½ c. sliced mushrooms
1-1/4 c. stewed tomatoes
½ green pepper, chopped
2 c. diced, peeled potatoes
1 tbsp. paprika
1 c. chopped carrots
2 tsp. caraway seeds
½ c. chopped zucchini
1/4 tsp. each salt and pepper
½ c. corn
1 tsp. each dried basil and marjoram

In a large saucepan, cook beef over medium- high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat. Add onions, mushrooms and green pepper; cook, stirring occasionally, for 6-8 minutes or until onion is softened. Reduce heat to medium; stir in paprika, caraway seeds, basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Stir in zucchini and corn; cover and cook for 5-10 minutes or until vegetables are tender. Taste and adjust seasoning. Makes 9 c. or 4-6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user MIMIMAMA8.