Beef and Bulgur Soup
Cozy up with a hearty bowl of Beef and Bulgur Soup, a comforting one-pot meal that’s packed with robust flavors and wholesome ingredients. Tender chunks of seared beef simmer alongside a medley of vegetables like carrots, celery, and onions, infusing the broth with rich depth. The addition of nutty bulgur wheat not only lends a satisfying texture but also boosts the soup’s nutritional value with whole grain goodness. Aromatic accents of garlic, thyme, cumin, and a touch of tomato paste elevate this dish to a savory masterpiece, all coming together in under an hour. Perfect for chilly evenings or meal prep, this nourishing soup is best served with a sprinkle of fresh parsley and a slice of crusty bread for dipping. Whether you’re looking for a filling dinner idea or a leftover-friendly option, Beef and Bulgur Soup is a deliciously hearty solution!
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Recipe Information
Ingredients
- 1 pound beef chuck or stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 cup dry bulgur wheat
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the beef into bite-sized cubes if not already pre-cut, trimming any excess fat.
Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef to the pot in batches to avoid overcrowding. Sear until browned on all sides, about 4-5 minutes per batch. Remove the browned beef and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
Return the browned beef to the pot and pour in the beef broth. Stir to combine.
Add the dry bulgur wheat, dried thyme, ground cumin, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the beef is tender and the bulgur is cooked through.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7696 mg | 335% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 14.8 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4268 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
