Veggie Loaded Goulash


By: Meals and Moves

Course: Main Dish

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Makes 6 Servings


  • 1 Dreamfields Elbows

  • 1 medium onion diced

  • 3 cloves garlic minced

  • 1 small yellow squash diced

  • 1 small zucchini diced

  • 1 pound ground beef 90% lean

  • 8-10 fresh mini portobello mushrooms halved and sliced

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3-4 cups low-sodium vegetable juice (such as V8), divided

  • 1 15 oz can tomatoes diced

  • salt and pepper (optional)


  1. Cook pasta according to package directions.

  2. Meanwhile, spray medium skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and garlic; cook 2 minutes, or until soft, stirring frequently. Reduce heat if necessary to prevent browning. Add squash and zucchini to skillet; cook 4 minutes or until soft, stirring occasionally; set aside.

  3. Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add ground beef; cook 5 minutes or until beef is browned and cooked through, stirring occasionally and breaking into crumbles. Add mushrooms; cook 1 minute, stirring frequently. Stir in squash mixture.

  4. Add basil, oregano, salt, pepper, 3 cups of the vegetable juice and the tomatoes to beef mixture. Bring to boil; reduce heat to simmer. Cook 10 minutes, stirring occasionally. Remove from heat. Add pasta; stir to combine. Add additional vegetable juice, salt and pepper, if desired.

Nutritional Information

  • 390 Calories

  • 8 g Fat

  • 58 g Carbohydrates

  • 25 g Protein

  • 50 mg Cholesterol

  • 420 mg Sodium

  • 9 g Dietary Fiber

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