Description

This hearty Goulash Soup combines lean ground beef, tomatoes, and small elbow pasta in a savory broth infused with fresh herbs. The recipe is a comforting and flavorful one-pot meal perfect for warming up on chilly days, featuring a balance of tender meat, vegetables, and pasta simmered to perfection.

Ingredients

Scale

Meat and Oil

1 lb lean ground beef
2 Tbsp olive oil

Vegetables and Aromatics

1 1/4 cups chopped yellow onion (1 small)
1 cup chopped carrots (2 medium)
2 cloves garlic, minced

Liquids and Canned Goods

3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes

Seasonings and Herbs

Salt and freshly ground black pepper, to taste
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
2 tsp chopped fresh thyme (or 3/4 tsp dried)
2 bay leaves

Pasta and Optional Add-ins

1 1/4 cups (5.6 oz) dry small elbow pasta
1 1/2 cups frozen corn (optional)

Garnish

Fresh chopped parsley
Finely grated parmesan cheese

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Instructions

Sauté Vegetables: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the chopped onions and carrots and sauté for 3 minutes until they start to soften. Then add the minced garlic and sauté for an additional 1 minute until fragrant. Remove the mixture from the pot and set aside on a plate.
Cook the Ground Beef: In the same pot, heat the remaining 1 Tbsp olive oil over medium-high heat. Add the lean ground beef, seasoning it with salt and freshly ground black pepper. Cook until the beef is browned thoroughly, breaking it apart as it cooks. Once done, drain any excess fat from the beef.
Combine Ingredients and Simmer: Return the sautéed vegetables to the pot with the browned beef. Pour in the beef broth, tomato sauce, petite diced tomatoes, Worcestershire sauce, marjoram, thyme, and add the bay leaves. Season with additional salt and pepper to taste. Bring the mixture to a boil.
Add Pasta and Cook: Stir in the dry small elbow pasta. Cover the pot and reduce the heat to medium. Let the soup simmer, stirring occasionally, until the pasta is fully cooked, about 15 to 20 minutes. If you choose to add corn, stir it in during the last 3 minutes of cooking so it heats through.
Finish and Serve: Remove the bay leaves from the soup. Ladle the soup into bowls and garnish with fresh chopped parsley and finely grated parmesan cheese if desired. Serve warm for a delicious and comforting meal.

Notes

Use lean ground beef to reduce excess fat and make the soup healthier.
Low-sodium beef broth helps control the salt level; adjust seasoning at the end to taste.
Frozen corn is optional but adds a nice sweetness and texture contrast.
Fresh herbs can be substituted with dried herbs; just adjust quantities accordingly.
For a thicker soup, reduce the amount of broth or cook uncovered for a few extra minutes.
To make the soup gluten free, substitute the elbow pasta with gluten-free pasta.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Reheat gently on the stovetop, adding a splash of broth or water if the soup has thickened too much.

Nutrition

Serving Size: 1 bowl (about 1 1/4 cups)
Calories: 320
Sugar: 7g
Sodium: 420mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 65mg