It’s easy to get everyone eating healthy with this delicious variation on Beef Goulash Soup. It’s a simple soup with big flavors, like Hungarian paprika and fresh rosemary, and even bigger nutrition, thanks to colorful vegetables, red kidney beans, and rich tomato broth.

RED KIDNEY BEANS

Rich in protein and fiber, these hardy legumes can be used as a substitute when you’re looking for a meat-free meal. Canned beans are convenient, but dried kidney beans offer more nutrition, since many nutrients are lost during the canning process. If you do opt for canned, give them a good rinse before you use them.

TOP NUTRIENTS: Folate, Iron, Copper

BENEFITS

◗ STABILIZE SUGAR: As with all foods rich in fiber, kidney beans help keep blood sugar levels balanced.

◗ ADD ENERGY: The iron in kidney beans helps get oxygen from the brain to the blood, supplying the body with energy.

◗ EXTEND YOUTH: The copper in kidney beans is known as “brain food,” and it helps prevent premature aging!

Now that you know how healthy the ingredients are, get ready to make some delicious, soul-satisfying soup!

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion
  • 3 cloves garlic, chopped roughly
  • 4 stalks celery, diced
  • 3 carrots, diced
  • 1 potato, diced
  • 1 small butternut squash, diced
  • 1 cup chopped okra (optional)
  • 1 sprig fresh rosemary, stem removed,
  • leaves chopped
  • 1-2 pounds filet mignon, cut into cubes
  • 2 tablespoons organic unbleached flour
  • 2 1/2 cups organic tomato puree in a jar
  • 3 cups water
  • 1 can organic unsalted kidney beans
  • 1 can organic unsalted white beans
  • 1 1/2 teaspoons Hungarian paprika
  • Sea salt
  • Freshly ground black pepper

Heat olive oil in a Dutch oven and brown the meat. Season with salt, and add some flour to make a roux. As soon as the flour starts to change color, add the chopped vegetables. Season them with salt and sauté another minute to soften. Now add tomato puree and water to the pot. Mix in the rosemary, kidney beans, and white beans. Bring the soup to a boil and cover.

Simmer about 20 minutes on the stove, then continue cooking in the oven for 30-40 minutes, until everything is tender and the broth has reduced a bit. Add Hungarian paprika to give it that signature goulash flavor. Stir well and serve with a slice of rustic bread.

Find more recipes like this at: FEMME ROUGE.TV