In a dutch oven, heat oil over medium heat. Add meat and saute until cooked through and brown, turning frequently. Add the paprika and cumin and stir to coat meat. Add the onions, garlic, green pepper, pepperoncini and bay leaves. Season with salt, pepper and seasoning (Mrs. Dash). Cook until onions are translucent.
Add tomato sauce. Add white wine and water using empty tomato sauce can. Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
Add potatoes, carrots and olives. Cook for about another 30-45 minutes, until potatoes and carrots are soft. (Add water or wine if soup thickens too much). Add peas about 15 minutes afterwards.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 182 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 49.9mg||15 %|
|Sodium 80.6mg||3 %|
|Potassium 645.2mg||17 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 14.9g|
|Protein 16.7g||24 %|
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Calories per serving: 333
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