I love hearty meals. It’s a little odd when you say it like that but nothing smells better than throwing a whole bunch of stuff into a pot and letting it simmer for a while. It somehow takes me back to the days when Mom had the pot simmering on the stove. This recipe is like that and it’s the perfect meal. It has all you need. And it’s only 469 calories per serving.
If your jar of paprika doesn’t specify “hot” or “sweet”, it’s probably the latter. For the best flavour, use authentic Hungarian paprika, which comes in a rectangular tin. Be warned: Hot paprika is very hot! If that’s all you have, start with 1/2 teaspoon and add more to taste.

2 teaspoons olive oil
1 onion chopped
2 garlic cloves, chopped
2 turnips, peeled and chopped
1 (16-ounce) bag baby carrots
1/2 cup water
1 (8-ounce) package sliced mushrooms
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1 (15-ounce) can white beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
1/4 cup light sour cream
2 teaspoons minced dill
6 ounces wide egg noodles

1. Heat a nonstick skillet. Swirl in the oil, then add the onion and garlic. Sauté until golden, then add the turnips, carrots, and water. Bring to a boil. Reduce the heat slightly, cover, and cook until the turnips are fork-tender, about 10 minutes. Stir in the mushrooms and simmer, covered, until they are tender, about 5 minutes longer. Stir in the paprika, salt, and caraway seeds, then add the beans, tomatoes, and tomato paste. Bring back to a boil, then reduce the heat, cover, and simmer until slightly thickened. Remove from the heat and stir in the sour cream and dill.

2. Meanwhile, cook the noodles according to package directions. Drain and divide the noodles among 4 plates then top with the vegetable mixture.