Low-Carb Goulash Soup with Red Peppers and Cabbage

Ingredients

• 2 small onions, cut half both ways, then in thick slivers
• 2 tsp. finely minced garlic
• 1 T olive oil
• 2 T sweet Hungarian Paprika
• 1 T hot Hungarian Paprika
• 1/2 tsp. crushed caraway seed, optional
• 4 cups homemade beef stock
• 2 14.5 oz. cans diced tomatoes
• 2 cups finely diced cabbage
• 1 lb. lean ground beef
• 1 jar roasted red peppers, diced into 1 inch pieces

Directions

1. Warm a large, heavy frying pan, pour in the oil, and cook the onions for about 5 minutes, just until they begin to take on a little color. Stir in the garlic and cook for 2 minutes more, then mix in the paprika, plus the caraway if you’re using it, and cook for 1 minute longer. Transfer the onion and spice mixture to a large soup pot.
2. Pour 1 cup of beef stock into the frying pan and scrape up the browned bits, then add that liquid to the soup pot along with the remaining beef stock. Add the roasted tomatoes or canned tomatoes, cabbage, and 2 cups water, and bring the soup to a gentle simmer.
3. Cook the ground beef in the frying pan, breaking it into small pieces as it browns, until it is deeply browned. Add the beef to the soup pot once it’s ready.
4. Simmer the soup over very low heat for 1 hour. Taste and adjust the seasoning, adding more paprika if you’d like.
5. After 1 hour, stir in the diced red peppers and continue simmering for about 1 hour more. Serve hot, with sour cream on top if desired.
6. This soup freezes very well.