All About Offal: Beef Liver Vegetable Soup

This post is a continuation of our series about including organ meats in your diet.  Be sure to see the rest of the series here.

When I first started attending my local chapter of the Weston A. Price foundation, I met Mignon.  She was working with a ranch at the time that offered grass-fed beef and she offered free cooking demos in her home.  I was fortunate to attend the last one she offered and learned a lot of great information about making your own beef stock and using beef liver in soup.

While I think some of the other recipes I’ve shared in this series are an easier start to introducing organ meats in your diet, this is actually the first one I tried.  And guess what, I didn’t mind it at all!  Once I started GAPS, I just modified Mignon’s original recipe a bit.

I think a key to this recipe is to not overcook the liver.  You want it to still be pink in the middle and to just add it right at the end.  I also like keeping the pieces of liver pretty small so it’s not such a big bite of liver.

Beef Liver Vegetable Soup

Beef Liver Vegetable Soup

Ingredients

  • 2 quarts beef stock
  • 1 quart water
  • 1 cup fish broth (optional)
  • 1 lb beef stew meat, cubed
  • 1 onion, chopped
  • 3-4 carrots, chopped
  • 2 zucchini, chopped
  • 2 cups butternut squash, diced
  • 8 oz green beans, ends trimmed and chopped
  • 1 head cauliflower, chopped
  • 3-4 small tomatoes, chopped
  • 1 bunch Swiss chard or kale, stems removed
  • 1 Tbsp sea salt (less if your stock is already salted)
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 lb liver
  • 1 Tbsp beef tallow or lard

Instructions

  1. Add stock, water, fish broth (if using), and all vegetables except for greens to large stock pot.
  2. Bring to a boil, then reduce to a simmer.
  3. Add salt, pepper, and seasonings.
  4. Simmer for approximately 40 minutes to an hour, or until root vegetables are tender.
  5. Add in Swiss chard or kale.
  6. Slice liver into half inch thick pieces.
  7. Season liver with generous amounts of sea salt and pepper.
  8. Heat fat in pan on low-medium heat.
  9. Once melted, add liver to pan. Sear on both sides for approximately 2 minutes each side.
  10. Chop cooked liver into small pieces and add to soup.
  11. Serve soup with liver immediately.
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This post is part of Monday Mania, Fat Tuesday, Real Food WednesdaySimple Lives ThursdayPennywise Platter ThursdayFreaky FridayFight Back Friday, Sunday School, Sunday Night Soup Night.

Comments

  1. Monique says:

    Thanks for the recipe! I’ll give this one a try.

  2. Margaret says:

    This was delicious! I was feeling down and wanted soup but didn’t want any of my normal ones. But I remembered this one and really enjoyed it. :)

    Thank you for sharing.

  3. I’ll have to give this one a try. I make a beef liver soup but mine is very plain compared with this one. Thanks for the inspiration!

    • Mindy says:

      You’ll have to let me know what you think, Kathy! I figure lots of other stuff in the soup helps disguise the fact that there is liver in it. ;-)

  4. Hi Mindy, I eat a lot of liver, but never thought to include it in soup! Very interesting idea! I’m hosting a weekly blog carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
    http://www.easynaturalfood.com

    I hope to see you there:)
    Debbie

    • Mindy says:

      Oh fun, I’ll have to come check out your carnival tomorrow. It will be good to get some new soup ideas. I’ve been getting into a rut with the same 3 or 4 soups. And I make a lot of soup on GAPS!

      • I love your beef liver soup, and I hope you got some great ideas from Sunday Night Soup Night. I’ll be hosting Sunday Night Soup Night every week so I’d love to see you again with your next soup/stock/chowder/stew/chili recipe.

  5. gogardengirl says:

    I couldn’t tell when to add the stew meat–thinking it goes in with the veggies and stock?!?

  6. Anna says:

    Mmmmhhhh…I added a little cream and a hot pepper…super healthy stuff!!!

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