Beef and Bulgar Soup
This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
We just have a few weeks till Thanksgiving, my favorite holiday. This year we’re going to keep it as simple as possible, like most years. In previous years I’ve tried new and fancy foods for Thanksgiving, but in the end my family just wants a simple, easy southern Thanksgiving dinner.
One of my favorite ingredients to help make simple Thanksgiving recipes is Better than Boullion. I found this product several years ago and when I was invited to share my experiences with the product and a recipe I was thrilled! I use it all year round in different recipes like soups, sauces, gravies and so much more.
Better than Boullion is so much better than just adding simple stock. It’s concentrated, amazing flavor adds so much flavor to your favorite dishes. It will taste like you spent hours in the kitchen! The roasted chicken and ham flavor are two I always have on hand. All the other flavors are equally amazing too. You will be amazed!
Better Than Bouillon is a paste concentrate that’s about the same as a bouillon cube or broth, but so much better. It doesn’t quickly expire like stock, and completely dissolves unlike dried cubes.
On Thanksgiving I use the ham base bowl collard greens and white acre peas. I use the chicken base to make a simple white gravy for the green bean casserole. Then I use the turkey base in our giblet dressing and homemade gravy.
But enough talk about Thanksgiving, I’ve got plenty of meals to cook before then, and freeze too! With this new baby on the way, I need to make some big batches of delicious and nutritious meals to eat before and after baby arrives.
So today I made this warm and filling beef and bulgar soup with vegetables. My original plan was to use barley, but I was out and found bulgar in the pantry. So instead of just going back to the store, I made something new and improved with what I had on hand.
This soup is very easy to make in the instant pot. You can use any pressure cooker, or you can slow cook the beef and vegetables until tender and then add the bulgar at the end.
For this recipe I used stew beef, onions, celery and carrots. I sautéed this in my Instant Pot and when it was done added I also added the Better than Bouillon beef base and some steak seasoning with water. Then I turned it on the soup setting.
After that’s done, I added some frozen peas, sautéed mushrooms, the bulgar and a little quinoa. Then I give that a stir, add a bit more water and simmer for about 20 minutes, or until the bulgar is tender.
You may want to add more or less water depending on how thick you like your soup. You can also double or even triple the meat if you like super meaty soups.
Better Than Bouillon has a range of flavors including:
- Premium Flavors:
- Chicken, Beef, Vegetable, Roasted Garlic, Chili, Clam, Fish, Ham, Lobster, Mushroom and Turkey
- Roasted Chicken, Mushroom, Turkey, Beef and Vegetable
- Vegetable, Roasted Garlic, Organic Vegetable, Vegetarian No Beef Base and Vegetarian No Chicken Base
- Reduced Sodium:
- Reduced Sodium Beef, Reduced Sodium Chicken and Reduced Sodium Vegetable
Be sure to use the product locator on the Better Than Bouillon site or use the online ordering site to purchase those hard to find flavors!
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Beef and Bulgar Soup
- 2 tablespoons Better Than Bouillon Beef Base
- 6 cups boiling water
- 1 lb beef stew meat
- 1/2 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, sliced
- 1 teaspoon steak seasoning
- 1 cup frozen peas
- 1 cup bulgar
- 4 oz canned mushrooms or 1/2 cup sautéed fresh mushrooms
Add Better Than Bouillon Beef Base to boiling water and stir until dissolved in a large saucepan.
Add stew meat, onion, celery, carrots and steak seasoning to instant pot and turn to sauté. Cook until meat has browned. Cover with beef stock and turn instant pot to soup setting, high pressure.
When soup is done add frozen peas, bulgar and mushrooms. Add remaining beef stock. Add more if desired. Simmer for 20 - 25 minutes or until bulgar is tender.