Corned Beef and Cabbage Soup
This Corned Beef and Cabbage Soup packs 23g protein and 418 calories per serving—a broth-based option for hitting mid-range protein goals. Batch-preps 8 servings on the stovetop in minimal time, offering a filling meal that prevents excess snacking between workouts. Portion this weekly for a high-satiety lunch that keeps you full without derailing your caloric deficit.
Ingredients
- •Beef Brisket, Corned(907g)
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Carrots
- •Celery(800g)
- •Yellow Onion
- •Garlic(180g)
- •Beer, Lager
- •Low Sodium Beef Broth(960g)
- •Potato, Yukon Gold(680g)
- •Cabbage, Green(720g)
- •1 bay leaf
- •fine sea salt and freshly-ground black pepper
- •Chopped Fresh Parsley Or Chives, For Garnish
Instructions
- 1Rinse the corned beef briefly under cold water. Transfer to a cutting board, then trim off and discard any excess fat. Cut into 2-inch chunks. Transfer to a bowl, cover the beef with cold water and soak for 15 minutes to draw out some of the extra salt. Drain and pat dry with a few paper towels.
- 2Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the corned beef and sauté, flipping occasionally, until lightly browned on all sides. Transfer the cooked meat to a clean plate. Repeat with the remaining oil and beef, then transfer the cooked meat to a clean plate.
- 3Add the remaining olive oil to the stockpot, along with the carrots, celery and onion. Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 minutes, stirring frequently.
- 4Add the beer and use a wooden spoon to scrape up any browned bits on the bottom of the stockpot. Add the beef stock, potatoes, cabbage, bay leaf, browned beef, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain the simmer), cover and simmer for 60-90 minutes or until the beef shreds easily.
- 5Use tongs to transfer the beef to a cutting board. Shred with two forks into bite-sized pieces, then return the beef to the soup and stir to combine. Remove and discard the bay leaf.
- 6Taste and season with additional salt and pepper if needed.
- 7Serve warm, garnished with your favorite toppings, and enjoy!
Nutrition — Per Serving
418
calories
23g
protein
23g
fat
- Carbohydrates
- 31g
- Saturated fat
- 6.3g
- Sodium
- 1641 mg
- Dietary fiber
- 6.1g
8 servings per batch · ~537g each
Macro data sourced from USDA FoodData Central
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How much protein does Corned Beef and Cabbage Soup have per serving?
Each serving provides 23g of protein and 418 calories with 23g fat and 31g carbs. The balanced macro split makes this a complete meal rather than a side component.
How long does Corned Beef and Cabbage Soup take to prep?
This quick prep recipe batch-makes 8 servings on the stovetop, yielding multiple ready-to-eat portions from one cooking session. Soups are ideal for meal prep since they store well throughout the week.
Is Corned Beef and Cabbage Soup good for fat loss?
At 418 calories and 23g protein per serving, this recipe fits fat loss phases where you need filling, complete meals under 500 calories. The protein and volume from the broth provide satiety without excess fat.
