Goulash

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 medium Yellow onion (diced)
• 3 cloves Garlic (minced)
• 1 large Red bell pepper (diced)
• 1 large Carrot (diced)
• 8 oz Mushrooms (sliced)
• 1 medium Zucchini (diced)
• 4 cups Vegetable broth (low-sodium)
• 1 15-oz can Canned diced tomatoes (no added salt)
• 2 tbsp Tomato paste (for richness)
• 1 tbsp Paprika (smoked or sweet)
• 1 tsp Oregano (dried)
• 1 tsp Thyme (dried)
• 1 leaf Bay leaf (for flavor)
• 1 cup Whole wheat elbow macaroni (or any pasta of choice)
• 2 tbsp Fresh parsley (chopped, for garnish)
• to taste Salt (adjust according to preference)
• to taste Black pepper (adjust according to preference)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté for about 5 minutes, until translucent.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the diced red bell pepper, carrot, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables begin to soften.

5. 5

   Stir in the diced zucchini and continue cooking for another 3-4 minutes.

6. 6

   Pour in the vegetable broth, canned diced tomatoes (with their juice), and tomato paste. Stir to combine.

7. 7

   Add the paprika, oregano, thyme, bay leaf, and season with salt and black pepper. Bring the mixture to a boil.

8. 8

   Once boiling, reduce the heat to low, cover, and let simmer for 10 minutes.

9. 9

   After 10 minutes, add the whole wheat elbow macaroni and stir well. Cover and cook for an additional 10-12 minutes, or until the pasta is al dente.

10. 10

    Remove the bay leaf and taste; adjust seasoning if necessary. Serve hot, garnished with fresh parsley.