[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Hungarian Goulash

Here is a wonderful soup that I thought some of you might like to try.  We
serve this as a main course with some whole grain bread & a salad.  Sometimes
a little sweet & sour red cabbage on the side.  It is wonderful on a blustery
day.  The taste hearkens back to grandma's cooking & is even better the next
day (if you have any leftovers).

- Christy Hardin Smith

Adapted from Bobbie Hinman's "The Meatless Gourmet:  Favorite Recipes from
Around the World"
2 Tbsp. vegetable broth
2 lg. onions, thinly sliced (2 cups)
1 lg. green bell pepper, thinly sliced (1 cup)
2 c. vegetable broth (or 2 c. water plus vegetable bouillion)
1   6-oz. can tomato paste
1   1-lb. can kidney beans, rinsed & drained
1   1-lb. can cannelini beans or great northern beans, rinsed & drained
1   1-lb. can lima beans, rinsed & drained (or 10-oz. pkg. frozen limas)
2 med. potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total)
2 Tbsp. paprika
1 tsp. dried basil
1/2 tsp. caraway seed
1/2 tsp. salt
1/4 tsp. pepper
1 c. plain nonfat yogurt
Heat 2 Tbsp. vegetable broth in large saucepan over medium heat.  Add onions
& bell pepper.  Cook, stirring frequently, 5 minutes.  Add small amounts of
water as necessary, about a tablespoon at a time, to prevent sticking.  Add
remaining ingredients, except yogurt.  Mix well.  Bring mixture to a boil,
then reduce heat to medium-low.  Cover & simmer 45 minutes or until potatoes
are tender.  Stir several times while cooking.  Serve over noodles or brown
rice & top each serving with 2 Tbsp. of yogurt.  Serves 8.