Spicy Goulash Soup

Servings: | Prep Time: | Cook Time:


  • 2 T. The Olive Tap’s Hot Pepper Olive Oil or 100% Extra Virgin Olive Oil
  • 1 large onion, diced
  • 3-4 cloves of garlic, peeled and minced
  • 2 jalapeño peppers, diced (seeds and membranes removed for less heat)
  • 1 10 oz. package shredded cabbage, or one medium cabbage sliced into thin pieces
  • 1 lb. ground beef
  • 1 1/2 T. The Olive Tap’s Smoked Spanish Hot Paprika 
  • 1 1/2 T. The Olive Tap’s Smoked Spanish Sweet Paprika
  • 1/4 t. cayenne pepper
  • 1 t. granulated garlic
  • 1 t. dried parsley
  • 1 26 oz. package diced tomatoes
  • 4 C. beef broth
  • Salt, to taste
  • Sliced avocado (if desired)
  • Fresh cracked pepper, to taste

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Heat the olive oil in a large pot.  Add onion, garlic, and jalapeño peppers, and sauté until golden and cooked through.  Add ground beef, and brown. Stir in shredded cabbage and cook through.  Next add hot and sweet paprika, cayenne pepper, garlic, dried parsley and thoroughly combine (at this point you can add some salt, to your liking and then add more at the end as needed).  Add diced tomatoes with all juice and stir to deglaze pan. Add broth and allow soup to simmer about an hour to allow all flavors to combine.  Adjust salt as needed.

To serve, top with sliced avocado and a sprinkle of fresh cracked black pepper.


An Olive Tap Original Recipe by Melanie, Long Grove