Salsa Verde Steak Soup
Salsa Verde Steak Soup provides 30g protein and 426 calories per serving, stretching further across 6 servings than similar beef dishes for better meal prep value. Preps quickly on the stovetop, turning into a filling lunch or dinner that keeps protein high without saturation. One bowl covers 20% of a 150g daily protein target for strength athletes.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Poblano Pepper
- •Garlic(240g)
- •Vegetable Broth, Low Sodium(960g)
- •Salsa Verde, Prepared, Store-Bought(454g)
- •Potato, Yukon Gold(567g)
- •Beef Sirloin, Top(567g)
- •Cumin, Ground(10g)
- •Sea Salt And Freshly-Cracked Black Pepper, To Taste
Instructions
- 1Heat oil in a large stockpot over medium-high heat. Add onion and poblano pepper, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for 1 more minute, stirring occasionally.
- 2Stir in all remaining ingredients until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the steak is tender.
- 3Taste and season with salt and pepper as needed.
- 4Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- 5Press the “Sauté” button, and add oil to the bowl of an Instant Pot. Once the oil has heated, add the onion and poblano. Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for 1 more minute, stirring occasionally. Press “Cancel.”
- 6Add all remaining ingredients to the bowl of your Instant Pot, and briefly stir the soup to combine. Close lid securely and set vent to “Sealing”. Cook on high pressure for 20 minutes, followed by a quick release. Remove the lid.
- 7Taste and season with salt and pepper as needed.
- 8Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- 9Add all ingredients (omitting the oil) to the bowl of a large 6-quart slow cooker, and briefly stir the soup to combine. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the steak is tender.
- 10Taste and season with salt and pepper as needed.
- 11Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition — Per Serving
426
calories
30g
protein
11g
fat
- Carbohydrates
- 55g
- Saturated fat
- 0.7g
- Sodium
- 1357 mg
- Dietary fiber
- 7.8g
6 servings per batch · ~469g each
Macro data sourced from USDA FoodData Central
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How much protein does Salsa Verde Steak Soup have per serving?
Each serving has 30g of protein and 426 calories with 11g fat and 55g carbs. The carbohydrate-forward macro profile makes this a solid post-workout meal despite the moderate protein content.
How long does Salsa Verde Steak Soup take to make?
Quick prep time on the stovetop yields 6 servings, allowing you to prepare a large batch of soup for multiple meals throughout the week.
Is Salsa Verde Steak Soup good for muscle gain?
At 55g carbs and 30g protein per serving, this soup works well for muscle gain phases by providing carbohydrates for energy and recovery alongside adequate protein.
