Low-Carb Goulash Soup with Red Peppers and Cabbage
Low-Carb Goulash Soup with Red Peppers and Cabbage has ground beef, red peppers, cabbage, and plenty of paprika, and this soup is really delicious! Use the Diet-Type Index to find more recipes like this one.
This Low-Carb 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 actually I was 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. Soup like this is something I’ve been making ever since I discovered how much I love the flavor of paprika, 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 Low-Carb Goulash Soup has similar flavors without the cabbage, and that one also uses lots of paprika!
I used both sharp and sweet paprika in the soup (and I prefer Szeged Paprika, 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. 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!
Cut onions in half both ways, then cut into thick slices, aiming for pieces that are all the same size. Cook the onions in olive oil for about 5 minutes or until they are starting to brown, then add minced garlic and cook about 2 minutes more. 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.
Add the paprika and caraway seed to the browned onions and garlic and cook a minute or two more. 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.) Finely chop 2 cups of green cabbage and add to the simmering soup.
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. After the soup has simmered for about an hour, drain the jar of roasted red pepper and chop into pieces, then add to the soup. Taste for seasoning, and add more paprika if needed. 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!
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, Roasted 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
Low-Carb Goulash Soup with Red Peppers and Cabbage is really delicious!
- 2 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 (or 3 cans, 14 oz. each)
- 3 cups roasted tomatoes or 2 cans (14.5 oz.) diced tomatoes (If you want to reduce carbs even more, use half this amount of tomatoes.)
- 2 cups finely diced cabbage
- 1 lb. lean ground beef (ground chuck is best)
- 1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
- sour cream for serving (optional, omit for dairy-free)
- Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. 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. 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.
- Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let 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.)
- After one hour, add diced red peppers and simmer about one hour more. Serve hot, garnished with sour cream. This freezes very well.
I’m a fan of Szeged Paprika but any Hungarian paprika will be good in a soup like this.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Goulash Soup with Red Peppers and Cabbage is good for low-carb diet plans, but probably not Keto because of the tomatoes. 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 Low-Carb Goulash Soup with Red Peppers and Cabbage is a great soup for any phase of the South Beach Diet. If you omit the dollop of sour cream when you serve it, the soup can be Paleo or Whole 30 approved.
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