Beef Bulgur Soup

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Beef bulgur soup is a hearty dish that comes together quickly thanks to tenderized round steak and parcooked bulgur.

It seems like every other day we get teased with glorious weather, warmth asking our toes to shed the skin of socks and sun begging to kiss our shoulders once again. Then, just as you’ve planned a relaxing afternoon swinging in the hammock, a cold wind rushes in and we’re reminded that it’s still not quite spring.

In our house, soup is a staple. 

It’s comfort food through and through, warming you down to your bones. Soup is a slow food, helping you unwind at the end of the day as you take your time to scoop up the bits of meat and vegetables that have come together just for you. 

two bowls of beef bulgur soup with sliced bread

It’s a perfect break for lunchtime at work, reminding me of just why I have my job, bringing me back to my family even when we’re apart.

In the winter we try to have soup every Sunday so there are leftovers for the rest of the week, but sometimes it doesn’t work out like that. 

Even with all my meal planning, it turns out in the end that those are still just plans, and the follow-through percentage isn’t always following my goals. 

Because of this I try to build up an arsenal of fast soups for weeknights, and my new weapon is bulgur.

What is bulgur?

If you’ve never heard of bulgur, it’s a wheat product that is very popular in the Middle East. 

You might have seen it, or even enjoyed it in tabbouleh, an herb and bulgur salad.

Bulgur comes parboiled, so cooking time is incredibly fast. That makes it ideal for adding to dishes like soups and stews, or making quick grain bowls. 

While it is a whole grain, it’s also a great source of protein, so it might be my new favorite food. I love the slightly nutty taste and how well it pairs with practically everything.

beef bulgur soup in white bowl with bread

What meat to use for beef bulgur soup

While most of us turn to stew meat for beef-based soups and stews, this recipe actually uses tenderized round steak.

Tenderized round steak (also called cube steak) is round steak that has been either tenderized by hand, or more commonly run through a tenderizing machine.

This process breaks down the tough connective tissue in the meat, which allows it to be more versatile for cooking.

It’s often used for chicken fried steak, but I like to use it in soup. It’s economical and cooks quickly, both bonuses in my book.

I also use it to make my easy steak and cheese sandwiches!

Storage tips

Beef bulgur soup is perfect for making a batch and eating for multiple meals.

This soup can be stored in the refrigerator for 3-4 days. 

You can also freeze it! Portion into individual containers and let cool completely before placing in the freezer. 

Be sure to leave space at the top of your container to allow for expansion during the freezing process, or your containers can crack.

Thaw the soup overnight in the refrigerator, then warm in a small saucepan or in the microwave.

white bowl of beef bulgur soup

This soup is simple but filling, and comes together so easily. Chop the vegetables while the meat is browning, then take a moment for yourself while the soup simmers. 

Serve it up with my favorite buttermilk herb rolls.

Dinner doesn’t have to be a big production, but you can still get satisfaction for a job well done at the end of the day.

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white bowl of beef bulgur soup

Beef Bulgur Soup

Beef bulgur soup is a hearty dish that comes together quickly thanks to tenderized round steak and parcooked bulgur.
Author : Megan Myers
5 from 3 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 161 kcal


  • 1 tablespoon butter
  • 16 ounces tenderized round steak, cut into ½-inch chunks
  • ½ cup diced onion
  • 2 tablespoons flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 1 cup diced carrots
  • 1 cup diced celery
  • ¾ cup bulgur


  • In a stockpot or Dutch oven, melt butter over medium heat. Add the beef, stirring to brown on all sides. Add the onion and cook until soft.
  • Mix together flour, salt, pepper, paprika and garlic powder, then sprinkle over beef and onions. Stir well to coat. Stir in beef broth, scraping any stuck bits in the pot as needed, then add rosemary. Bring to a boil, then reduce heat to low, cover and let simmer for 25-30 minutes, until beef is tender.
  • Add carrots, celery and bulgur and continue to simmer, uncovered, for 15-20 minutes, until vegetables are softened and grains have fully absorbed liquid. Remove rosemary sprigs, taste, and adjust salt and pepper as needed.


Serving: 1 gCalories: 161 kcalCarbohydrates: 17 gProtein: 12 gFat: 6 gSaturated Fat: 3 gCholesterol: 27 mgSodium: 1499 mgFiber: 4 gSugar: 3 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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