Potato Goulash with Prunes Recipe

This vegetarian twist on goulash is jam-packed with savory and herbaceous flavors. Cannellini beans add a bit of protein, while our prunes bring a touch of sweetness to this hearty dish. Give our potato goulash with prunes recipe a try!

Prep Time 20 minutes

Cook Time 25 Minutes

Serving Size: 6

Calories: 370

Carbohydrates: 69g

Protein: 11g

Fat: 9g

Fiber: 14g

Sugar: 21g

2 small onions, diced
1 each red, yellow, and green pepper, deseeded & diced
4 and 1/4 cups diced potatoes
2 tbsp olive oil
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
2 tsp dried thyme
salt & pepper to taste
1 can (540 ml) cannellini beans, drained and rinsed
1 cup Sunsweet Prunes, chopped
2 tbsp chopped parsley
2 tbsp chopped chives
2/3 cup sour cream

Heat the oil in a saucepan set over medium heat and cook the onions for 2 to 3 minutes or until softened. Add the peppers, potatoes, and thyme and cook for 2 minutes.

Stir in the crushed tomatoes and broth, bring to a boil, season with salt and pepper then reduce heat to a simmer. Cover and cook for 15 to 20 minutes, until potatoes are tender and flavors marry.

Add beans and prunes and simmer for another 10 minutes. Season the again to taste.

Serve the goulash sprinkled with sour cream and herbs.

Serves 4 to 6 people

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Developed by Alyssia Sheikh of Mind Over Munch.