This is the perfect winter soup and gets even better the next day. You can make it on the stove or in the crockpot, the choice is yours. With all of this crazy weather we’ve been having soup warms you up from the inside as well.
Are you tired of adding pasta to your soup only to have it soak up all the wonderful broth? Do what I am doing, cook your pasta and rinse it well. Put it in a plastic bag and refrigerate until you are ready to serve your soup. If you are doing several bowls of soup, bring a pan of water to a boil and put the pasta in the water just long enough to heat it back up. Spoon some pasta into the bowl and pour your soup over the pasta. It works perfectly. Another trick I did in this soup was to add the spinach right before I served it. It gives the soup a bit of brightness.
If you want to do this soup in the crockpot I would brown the ground beef first and then add everything to your crockpot, cook on low for 8 hours or 4 on high. You could also add some Italian seasonings of some kind if you desired.
Yield: Serves 4 - 6 depending on the size of your round steak
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Goulash Soup is ground beef, onions, celery, peppers in a tomato garlic broth with pasta, fresh spinach and freshly grated parmesan cheese.
1 lb. ground beef
1 medium onion - chopped
1/2 green pepper
2 stalks celery
1 large can crushed tomatoes
2 cans water
3 - 4 cloves garlic - minced
salt and pepper
8 oz. fresh spinach
1/2 lb. pasta cooked
Parmesan cheese to serve
Brown ground beef with onions and garlic.
Add celery, peppers, tomatoes and water. Bring to a boil and turn down to a simmer. Cover loosely and cook over medium low heat for 45 minutes.
Cook pasta in a pot of boiling water. Rinse and drain well. Refrigerate if not serving right away.
To serve, add fresh spinach to pot. As soon as it wilts in the soup serve. Taste to adjust seasonings. Add some of the pasta to a bowl. Ladle the soup over the pasta. Grate some fresh parmesan cheese on the top.