From Paulette Vickery's Recipe Collection

WW: GOULASH SOUP

meats, soups, vegetables

1 tablespoon olive oil
2 each onions, chopped
2 teaspoon minced garlic, in a jar
4 cup beef broth
1 lb boneless beef round, cubed
1 tablespoon paprika
1 teaspoon caraway seeds
1/4 teaspoon black pepper
3 each red potatoes, peeled, cubed
2 each carrots, diced
1 each tomato, chopped
1 teaspoon dried marjoram

Heat oil in a large nonstick dutch oven. Add onions and garlic and cook until tender, about 5 minutes. Add broth, beef, paprika, caraway seeds, and pepper. Bring to a boil. Reduce the heat and simmer covered, until beef is almost tender, about 45 minutes. Increase the heat and stir in the potatoes and carrots. Return to a boil. Reduce the heat and simmer covered, until vegetables are tender and beef is cooked through, about 20 minutes. Add tomato and marjoram. Cook until the tomato is heated through, about 3 minutes. Per serving: calories, 338, total fat 10 G, saturated fat 2 G, cholesterol 666 MG, sodium 164 MG, carbohydrate 30 G, fiber 4 G, protein 34 G, calcium 48 MG, points 7.

Yield: 4 servings





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