Kalyn's Kitchen

Goulash Soup with Red Peppers and Cabbage

Goulash Soup with Red Peppers and Cabbage has ground beef and plenty of paprika, and this is really delicious for a low-carb soup! 

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Low-Carb Goulash Soup with Red Peppers and Cabbage found on KalynsKitchen.com

This Goulash Soup with Red Peppers and Cabbage is the latest in a series of Cabbage Recipes I’ve been featuring while cabbage is on sale during March, but I had been planning to share a favorite cabbage salad recipe today. Then I woke up to rain that switched to snow and it’s been snowing for hours at my house in Utah.

It’s funny in a way, because I’d recently been having a conversation with my sisters about how far into Spring would people want to see soup recipes on the blog, but I’d certainly love to have some of this soup to eat today. I do wish I could reach into the internet and wipe off the soup bowl a bit better in the photo, but please don’t let that stop you from trying this tasty soup that has ground beef, roasted red peppers, tomatoes, and cabbage.

I love Hungarian flavors, and if you use Hungarian paprika this recipe is reminiscent of Hungarian Gulyas but without potatoes and other higher-carb veggies. And I’m of the opinion that lots of paprika is essential in a soup like this! If you’re not such a cabbage fan, Instant Pot Goulash Soup has similar flavors without the cabbage, and that one also uses lots of paprika!

And check out Low-Carb and Keto Soups with Cabbage for more tasty soups like this one!

What ingredients do you need for this recipe?

What kind of Paprika did I use?

I used both sharp and sweet paprika in the soup and I prefer Szeged Paprika (affiliate link), but any Hungarian paprika will be good. You can probably get by with only sweet paprika, especially if you’re making it for kids; maybe add a pinch of cayenne pepper if you only use sweet paprika. 

Low-Carb Goulash Soup with Red Peppers and Cabbage found on KalynsKitchen.com

How to Make Goulash Soup with Red Peppers and Cabbage:

(Scroll down for complete printable including nutritional information.)

  1. Cut onions in half both ways, then cut into thick slices, aiming for pieces that are all the same size.
  2. Cook the onions in olive oil for about 5 minutes or until they are starting to brown, then add Minced Garlic (affiliate link) and cook about 2 minutes more.
  3. If you’re using the optional caraway seed, grind it a bit with a mortar and pestle or crush with a heavy mallet or knife.
  4. Add the paprika and caraway seed to the browned onions and garlic and cook a minute or two more.
  5. Put the browned onion mixture into a large soup pot. Deglaze the pan with 1 cup of beef stock and add to soup pot, then add the rest of the beef stock, tomatoes, and water to the soup pot and start to simmer. (This is a double batch of soup in these photos.)
  6. Finely chop 2 cups of green cabbage and add to the simmering soup.
  7. Cook 1 pound lean ground beef until it’s nicely browned, then add to the soup, turn heat to very low, and let it simmer for 1 hour.
  8. After the soup has simmered for about an hour, drain the Roasted Red Peppers in a jar (affiliate link) and chop into pieces, then add to the soup. Taste for seasoning, and add more paprika if needed.
  9. Here’s the finished double batch of soup after it’s simmered for two hours and is thick and flavorful. I served some of this to guests who came for dinner, and it was a hit!
  10. This soup freezes especially well, and I’d love to pull a container of it out of the freezer on a cold night, heat it up, and serve with a big dollop of sour cream!

More Recipes with Roasted Red Peppers:

Roasted Green Beans and Red Bell Pepper ~ Kalyn’s Kitchen
Roasted Red Bell Pepper and Cauliflower Soup ~ Ruled Me
30-Minute Spicy Red Fish Stew ~ Kalyn’s Kitchen
Low-Carb Crab Cakes with Roasted Red Pepper Sauce ~ I Breathe I’m Hungry
Slow Cooker Frittata with Kale, Red Pepper, and Feta ~Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Goulash Soup with Red Peppers and Cabbage found on KalynsKitchen.com

Goulash Soup with Red Peppers and Cabbage

Yield 6 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

This low-carb Goulash Soup with Red Peppers and Cabbage is really delicious!


  • 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 (see notes)
  • 2 14.5 oz. cans diced tomatoes (see notes)
  • 2 cups finely diced cabbage
  • 1 lb. lean ground beef (ground chuck is best)
  • 1 12 oz. jar roasted red peppers, diced into 1 inch pieces


  1. Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color.
  2. Add garlic and saute 2 minutes more, then add paprika (and caraway if using) and saute 1 minute more. Put onion/spice mixture into large soup pot.
  3. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes or canned tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
  4. Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot.
  5. Let the soup simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)
  6. After one hour, add diced red peppers and simmer about one hour more. Serve hot, garnished with sour cream if desired.
  7. This freezes very well.


I'm a fan of Szeged Paprika (affiliate link) but any Hungarian paprika will be good in a soup like this. If you don't have homemade beef stock just use 3 cans of beef broth, 14 oz. each and simmer the soup a bit longer. If you want to reduce carbs even more, use only one can of tomatoes.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 3gUnsaturated Fat: 6gCholesterol: 50mgSodium: 360mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 20g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Goulash Soup with Red Peppers and Cabbage is good for low-carb diet plans, but probably not Keto; if you’d like a soup with even less carbs, use half the amount of tomatoes. When it’s made with lean ground beef and served with low fat sour cream, this is a great soup for any phase of the original South Beach Diet.  

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    62 Comments on “Goulash Soup with Red Peppers and Cabbage”

  1. This soup recipe looks so good! I so love soups as this makes me hungry. Thanks for sharing this recipe by the way!

  2. Hi Kalyn
    I’m new to soup making. When you say 2 T paprika, is that 2 tablespoons?

  3. This soup is perfect! I’ll absolutely try this one tomorrow. Perfect!

  4. No worries Kalyn…never enough soup recipes…for the cool and rainy NW…;o)

  5. Pingback: 33 Low Carb Keto Cabbage Recipes - My Productive Backyard

  6. Pingback: Instant Pot Low-Carb Ham and Cabbage Soup (also Slow Cooker or Stovetop) - Know Stuff

  7. This is one of the best soups ever.

    I like to make it with cubed up beef instead of ground.

    For the last batch I was lazy and used already cut up stir fry beef and a jar of roasted red peppers that were already cut in strips.

    The only thing I had to cut was the onions and the cabbage.

    Talk about convenient.

    To me the flavor of the paprika and peppers is what makes this dish.

  8. This soup/ghoulash was absolutely exceptional without a doubt. I love your recipes, thank you for sharing and all you do!

  9. Planning to make this but I am confused about – 1 T – 1 tablespoon?
    I can't wait to try it. Thank you!!

  10. Thanks so much for this. I used some Czech Guláš spices my daughter brought to us for Christmas, and it worked out well (it's a mixture of paprika and salt and other spices I need to translate. It's a great recipe – for those interested, mine made 10 cups at about 150 calories per cup. Delicious, filling and warming at this time of year.

  11. Would you freeze this after everything has been cooked? Or before simmering for the hour?

    • Good question! If I knew I was planning to freeze I think I'd add the peppers and just simmer 10-15 minutes and then freeze it. Then simmer for a few minutes when you reheat the soup.

  12. Nurse Jen, so glad you enjoyed it And I'd never object to adding cumin, love it!

  13. Only a year late! This is amazing, Kalyn. Would have never suspected such simple ingredients could be so good. I used all hot paprika and 1-2 t cumin because I love the combination. Thanks again! Nurse Jen in NYC

  14. Stellagram, wishing you the best of luck with that goal, and I hope my recipes will be helpful. You can do it!

  15. Thank you, Kaylyn. I appreciate the prompt response. Hubby and I are hoping the South Beach diet can help us lose a combined 150 pounds, so I think I will be a regular visitor to your site!