- Special Pricing
Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons flour
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
- 2 tablespoons paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried marjoram
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons salt
- 1 tablespoon tomato paste
- 3 cups canned low-sodium beef broth or homemade stock
- 3 cups water
Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Tip: You can use 1 cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about 5 minutes, since the noodles don't take quite as long to cook. WINE RECOMMENDATION: France's southern Rhône is one of the world's treasure troves of red-wine values. Seek out a sturdy, spicy Côtes-du-Rhône-Villages or, if you can find one, a Vacqueyras. Their roasted raspberry flavors will complement the soup well.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
342 calories; 11g total fat; 41mg cholesterol; 875mg sodium; 31g carbohydrates; 4g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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