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Goulash Soup Recipe

I found this recipe in a church cookbook and modified it slightly so it tastes just like the goulash soup we had while visiting Germany a few years ago. It's now become a family favorite at our house.

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16 Servings
Prep: 10 min. Cook: 3-1/2 hours

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 pounds meaty beef soup bones
1 quart fresh tomatoes, peeled and chopped
1 medium onion, chopped
4 large potatoes, peeled and diced
6 medium carrots, sliced
3 celery ribs, sliced
3 cups chopped cabbage
3 tablespoons Worcestershire sauce
2 to 4 teaspoons salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley

Directions

In a large kettle or Dutch oven, cover stew meat and soup bones with water. Simmer, covered, about 2 hours or until meat is tender.
Remove meat from bones; strain broth and discard bones. Return broth and meat to kettle. Add the next nine ingredients. Simmer, covered, about 1 hour or until vegetables are tender. Sprinkle with parsley. Yield: about 16 servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 222 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 385 mg sodium, 24 g carbohydrate, 3 g fiber, 18 g protein.

Goulash Soup published in Bountiful Harvest Cookbook , p6

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Ingredients