Variation for the famous goulash. In my opinion this goulash resembles the picture tourists and non-Hungarians associate with Hungarian goulash more than its sibling, goulash soup, due to its thickness. If you eat a big bowl of bean goulash you can be rest assured to feel satisfied and full. I won’t take responsibility for the side effects of its bean content though. 🙂

Bean Goulash

Bean goulash soup served in a bowl


  • oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 600 g beef, diced
  • 1 tsp ground cumin
  • 1 tbsp paprika
  • few black peppercorn
  • 2 bay leaves
  • 400 g tinned beans (you can use fresh beans as well but they will need soaking and precooking)
  • 3 carrots, sliced
  • 1 parsnip, sliced
  • 4 medium potatoes, diced
  • 1 large tomato, either chopped or in whole
  • 1 small celery (optional), sliced
  • salt, ground black pepper
  • 1 handful of fresh parsley (if you want to remove it before dishing up it’s handy to tie them with a string in a bunch)


Serves: 4
Preparation: 15 minutes to slice and chop everything
Cooking time: 2 hours 15 minutes

  1. Heat the oil in a pot and fry the onion until soft, for about 10 minutes. Tip in the bell pepper and fry for a further 5 minutes.
  2. Add the meat and cumin and brown until the meat is sealed.
  3. Stir in the paprika then pour as much water that covers the ingredients. Drop in the bay leaves and peppercorns.
  4. Cook on low for about 1 hour then add the sliced vegetables and beans. Top up with the lost water, season to taste and cook for another 1 hour.
  5. Season to taste, add the bunch of parsley and cook for 2 more minutes.

Serve with fresh bread (dipping it in the soup is just scrumptious 🙂 ).

Recipe Name
Bean Goulash
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