Mexican-style Goulash Soup

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Mexican-style Goulash Soup
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 cal.(26 %)
Protein47 g(48 %)
Fat29 g(25 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.2 mg(43 %)
Vitamin K37 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.1 mg(168 %)
Vitamin B₆0.9 mg(64 %)
Folate124 μg(41 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C130 mg(137 %)
Potassium1,593 mg(40 %)
Calcium111 mg(11 %)
Magnesium104 mg(35 %)
Iron6.9 mg(46 %)
Iodine10 μg(5 %)
Zinc11.2 mg(140 %)
Saturated fatty acids14.8 g
Uric acid291 mg
Cholesterol144 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
300 grams onions
3 garlic cloves
800 grams Beef (from the shoulder)
3 Tbsps clarified butter
3 Tbsps ground paprika (sweet)
salt
peppers (freshly ground)
1 Tbsp Caraway
3 Tbsps Tomato paste
150 milliliters Red wine (dry)
l Beef broth
2 carrots
¼ Celery root
2 Bell pepper (red)
150 grams Kidney beans (canned)
How healthy are the main ingredients?
BeefonionKidney beansTomato pastegarlic clovesalt

Preparation steps

1.

Peel and finely chop the onion and garlic. Rinse and pat dry the meat, then coarsely chop and brown in batches in a large pot with hot butter. Add and saute the onions and garlic. Sprinkle with paprika, salt, pepper and cumin. Stir in the tomato paste, wine and broth and simmer covered over low heat simmer for 1 hour.

2.

Peel and cut the carrots and celery into thin sticks. Rinse and halve the bell peppers, remove the seeds and ribs, then cut into large cubes. Add the peppers, carrots and celery to the pot and simmer for another 30 minutes.

3.

Add the drained kidney beans about 15 minutes before serving and season to taste. Serve with strong rye bread.

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