Publisher Photo
Publisher Photo
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.
Recommended: Grandma's Best Suppers
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours
MAKES:
16 servings
TOTAL TIME:
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).
Originally published as Goulash Soup in Bountiful Harvest Cookbook 1994, p6

Nutritional Facts

1 cup: 222 calories, 6g fat (2g saturated fat), 44mg cholesterol, 385mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 18g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Goulash Soup in Bountiful Harvest Cookbook 1994, p6

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