Soups & Stews
This 7-organ soup recipe transforms humble ingredients into a nutrient powerhouse that nourishes both body and soul. š The secret lies in slow-simmered bone broth, where liver, heart, and other organ meats dissolve into tender, flavorful perfectionārich with iron, B vitamins, and amino acids that traditional soups simply can't match.
What sets this recipe apart is its one-pot simplicityāno complicated techniques, just a deep, aromatic broth infused with garlic, ginger, and star anise that builds flavor as it simmers. The organs break down beautifully, releasing their natural umami depth while remaining tender, not mushy. This is comfort food with a purpose: a meal that strengthens rather than just satisfies.
By the time you ladle the first bowl, you'll taste the harmony of earthy liver, savory heart, and the subtle sweetness of bone brothāeach ingredient playing its part in a symphony of nutrition. The aroma alone will have everyone gathering around the table, while the texture delivers that satisfying, hearty mouthfeel we crave in winter.
Perfect for meal prep or a nourishing family dinner, this soup keeps beautifully in the fridge for up to 5 days, making it a weekly staple. Let's get startedāyour body will thank you.
Ingredients for 7 organ soup
Transform humble ingredients into nutrient-dense comfort with these carefully chosen organs and aromatic staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Liver š„© | 1 Ā½ lb | Fresh, trimmed of connective tissue |
| Beef Heart š | 1 lb | Fresh, trimmed and cubed |
| Beef Kidneys š„¦ | Ā½ lb | Fresh, cleaned and trimmed |
| Beef Spleen š | Ā½ lb | Fresh, cleaned and cubed |
| Beef Bone Broth š§ | 8 cups | Homemade or high-quality store-bought |
| Yellow Onions š§ | 2 whole | Medium, chopped into half-moons |
| Garlic Cloves š§ | 8 cloves | Fresh, minced or finely chopped |
| Fresh Ginger šæ | 2 tbsp | Finely grated, peeled |
| Star Anise š | 2 whole | Lightly crushed for aroma |
| Bay Leaves š | 2 whole | Fresh or dried |
| Carrots š„ | 3 whole | Medium, cut into chunks |
| Celery Stalks šæ | 3 whole | Cut into 1-inch pieces |
| Sea Salt š§ | 1 Ā½ tsp | Kosher or fine grain |
| Black Peppercorns š¶ļø | 1 tsp | Freshly cracked |
| Apple Cider Vinegar š | 1 tbsp | For brightness and preservation |
The organs are the heart of this soupāliterally. Local butchers or specialty meat markets are your best bet for fresh beef liver, heart, and kidneys. Look for vibrant color and minimal connective tissue. If you're nervous about texture, trim everything aggressively and cut into even-sized pieces. The spleen adds depth but can be omitted if unavailable. For broth, homemade is idealāsimmer beef bones for 12+ hoursābut quality store-bought like Kettle & Fire works in a pinch. Just avoid anything with added salt or preservatives.
No beef liver? Chicken liver or lamb liver works, but the flavor profile shifts slightly. Short on heart? Add more beef spleen or a handful of beef tongue for richness. Fresh ginger loses potency fastābuy a small knob and freeze it whole until ready to use. Star anise is non-negotiable for that signature aroma, but if you're avoiding it, a pinch of cinnamon and cloves can mimic it. The vinegar might seem odd, but it brightens the broth and preserves the organsātrust me on this. For the vegetables, any root veggies (parsnips, turnips) will work in place of carrots.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The organs will keep for 2 days in the fridge if stored in a sealed container with a paper towel to absorb moisture. For meal prep, double the batchāfreeze half immediately and enjoy fresh bowls all week. The broth can be made ahead separately and stored for 6 months in the freezer, then combined with cooked organs when ready to serve.
Why You'll Love This Recipe
- One-Pot Magic: I swear, this soup comes together in a single potāno chopping mountains of veggies, no juggling multiple pans. Just toss in the liver, heart, kidneys, and spleen (pre-cut, of course), simmer in bone broth with a splash of vinegar, and let the flavors meld. Honestly, the hardest part is deciding when to turn off the heat.
- Umami Bomb: Between the heartās rich depth, the liverās iron-packed punch, and that bone broth singing with collagen, every spoonful is pure satisfaction. The spleen adds a meaty chew thatās weirdly addictiveālike a steak you didnāt know you needed. (Yes, even on a Tuesday night.)
- Meal Prep Gold: This soup tastes better the next dayāperfect for batch cooking. I make a double batch on Sundays, freeze half, and reheat it straight from the freezer when Iām too tired to cook. The organs keep it hearty, so youāre not left with sad, watery leftovers.
- Budget Superstar: Organ meats are the unsung heroes of affordabilityācheaper than steak, packed with protein, and way more interesting. A pound of liver, heart, and kidneys goes further than any cut of beef, and the bone broth stretches it into a meal that feeds four for less than $10. My wallet and my family thank me.
Step-by-step instructions for 7 organ soup
Transform humble organ meats into a deeply flavorful, nutrient-packed one-pot wonder.
š³ Step 1: Prepare and Sear the Organ Meats
Start by trimming any visible connective tissue from the 1.5 lb beef liver and cutting it into Ā½-inch thick slices. Pat each piece dry with paper towelsāthis ensures a proper sear. In a large Dutch oven, heat 1 tablespoon olive oil (not listed in ingredients but essential for searing) over medium-high heat. Add the liver in a single layer and sear for 2-3 minutes per side until deeply browned but still slightly pink in the center. Remove and set aside.
Increase heat to high and add another 1 tablespoon olive oil. Working in batches to avoid crowding, sear the 1 lb beef heart (cut into 1-inch cubes), 0.5 lb beef kidneys (trimmed and halved), and 0.5 lb beef spleen (cubed) for 2-3 minutes per side until well-browned. The goal is to develop deep, caramelized flavors that will infuse the broth. Transfer all seared meats to a plate.
šØāš³ Step 2: SautĆ© Aromatics and Build the Base
In the same Dutch oven, reduce heat to medium and add 2 tablespoons olive oil. Toss in the 2 whole yellow onions (chopped into half-moons) and cook for 5-6 minutes until softened and golden. Add the 8 cloves garlic cloves (minced) and 2 tablespoons fresh ginger (finely grated), cooking for 1 minute until fragrantāthis prevents the garlic from burning.
Stir in the 3 whole carrots (cut into chunks) and 3 whole celery stalks (1-inch pieces), cooking for 4-5 minutes until the vegetables begin to soften. Add the 2 whole star anise (lightly crushed) and 2 whole bay leaves, stirring for 30 seconds to toast the spices and release their aromatic oils. Here's where it gets goodāpour in the 1 tbsp apple cider vinegar and scrape up any browned bits from the bottom of the pot. These bits pack intense umami flavor.
š„ Step 3: Simmer the Organs in Bone Broth
Pour in the 8 cups beef bone broth, bringing everything to a gentle boil. Add the seared organ meats back to the pot along with the 1.5 tsp sea salt and 1 tsp black peppercorns (freshly cracked). Reduce heat to low and let it simmer uncovered for 45-60 minutes, stirring occasionally. The organs should become tender but not fall apartāyou're aiming for a texture that's firm yet yielding when pierced with a fork.
Real talk: The first 20 minutes are critical. Skim any foam or impurities that rise to the surface with a ladleāthis ensures a clear, clean broth. If the soup reduces too much, add Ā½ cup water to maintain the proper consistency. The star anise and bay leaves will infuse subtle sweetness and depth, so don't remove them until the very end.
ā° Step 4: Finish and Serve with Confidence
Once the organs are tender, remove the star anise and bay leaves with a slotted spoon. Taste the broth and adjust seasoning if neededāorgan meats are rich, so a pinch more salt or a crack of pepper might be all it takes to balance the flavors. For an extra layer of richness, stir in 2 tablespoons heavy cream (not listed in ingredients but optional) just before serving.
Ladle the soup into bowls, ensuring each serving gets a generous portion of the organ meats. Garnish with a sprinkle of fresh parsley (if available) and serve immediately with crusty bread to soak up every last drop. This isn't just soupāit's a nutrient powerhouse that delivers comfort in every spoonful, with the deep, savory essence of well-seared organ meats and the gentle sweetness of the bone broth.
Pro Tips For Making 7 Organ Soup
- Blanch Organs First: Skip the raw chop-and-drop approachāblanch each organ (liver, heart, kidneys, spleen) in boiling water for 30 seconds before adding to the pot. This removes blood and grit, especially critical for liver, which can turn your broth murky if not prepped. I learned this the hard way after straining soup that looked like rusty water.
- Sear in Batches: Crowd the pan and youāll steam instead of sear. Work in small batchesā2-3 pieces at a timeāuntil deep brown, about 2-3 minutes per side. The Maillard reaction here is non-negotiable; itās what turns bland organs into rich, umami-packed flavor. Use a cold pan first, then heatāthis guarantees a good crust.
- Trim Spleen Like Itās Your Job: The spleenās connective tissue is stubborn. Score the surface with a sharp knife first, then scrape away the silvery membrane with a spoonāitās where bitterness hides. I used to skip this and wondered why my soup tasted like a chemistry experiment. Take the extra 5 minutes; your taste buds will notice.
- Deglaze with Vinegar: After searing, donāt just add broth. Splash in 2 tablespoons of white vinegar or lemon juice to cut through the caramelized bits on the pan. This pulls flavor into the soup that would otherwise stick. Sounds weird, but it worksāespecially when youāre using bone broth thatās already rich but could use a brightness boost.
Flavor customization for this recipe
Spicy Kick
If you love heat, add 1 tbsp gochujang (Korean chili paste) or 1 tsp cayenne pepper when searing the aromatics. For a smoky twist, swap Ā½ tsp smoked paprika for the black peppercorns. I find 1 tsp of Penzeys Seven Spice adds complexity without overpowering the delicate organ flavors. š¶ļø
Umami Boost
For deeper savory notes, stir in 1 tbsp fish sauce or 1 tsp soy sauce when adding the bone broth. A splash of mushroom broth> (Ā½ cup) elevates the earthiness, especially if you're using chicken liver instead of beef. Iāve also used 1 tbsp Worcestershire sauce for a tangy depth that pairs beautifully with the spleen.
Sweet & Tangy
Balance the richness with 1 tbsp honey> or 1 tsp maple syrup> during the final simmer. A squeeze of lemon juice> (1 tbsp) brightens the broth, while Ā½ cup pineapple juice> adds tropical sweetness. This works surprisingly well with the star aniseās natural sweetnessātrust me, itās a game-changer. šÆ
Herbal Infusions
Swap bay leaves for fresh thyme> or rosemary> (1 sprig each) for a Mediterranean twist. For Asian-inspired flavor, add 1-inch cinnamon stick> and 2 slices fresh galangal>. Iāve also used fresh cilantro stems> (not leaves) tied with kitchen twine for a subtle citrusy aroma that disappears when removed.
Creamy Finish
For a velvety texture, stir in Ā¼ cup coconut milk> or 2 tbsp Greek yogurt> at the end. A dollop of sour cream> on top adds tangy contrast. If you prefer dairy-free, blend Ā½ cup silken tofu> with 1 tsp lemon juice> until smooth, then swirl it into each bowl before serving.
Vegetarian Adaptation
Replace organs with 1 lb mushrooms> (shiitake or oyster) and 1 cup lentils> for protein. Use vegetable broth> and add 1 tbsp miso paste**> for umami. The star anise and ginger still shineāthis version keeps the soul of the soup while making it plant-based. š±
Nutrition facts
Frequently asked questions
Why do I need to sear the organ meats before simmering?
Searing creates a flavorful crust that prevents the organs from turning mushy during simmering. The caramelized surface locks in juices and builds deep umami flavor that infuses the broth. Skipping this step results in bland, watery soupāworth the extra 5 minutes of effort!
Can I use frozen organ meats instead of fresh?
Yes, but thaw them completely in the fridge overnight first. Frozen organs release water when cooking, which can dilute your broth. Pat them dry thoroughly before searing to maintain texture. Avoid thawing at room temperatureāit promotes bacterial growth.
How do I know when the organs are fully cooked?
Pierce with a forkāthey should be tender but not falling apart. Liver should be just cooked through (160Ā°F internal temp), while heart and kidneys need 45-60 minutes of simmering. The broth should coat the back of a spoon when stirred. Overcooking turns them rubbery!
What if I can't find all 7 organ meats?
No problem! Start with liver, heart, and kidneysāthey're most accessible. Swap spleen for extra beef tongue or chicken livers. The soup still delivers rich flavor and nutrition. Focus on getting at least 3 types for best results. Your local butcher can guide substitutions.
How can I make this soup less gamey?
The vinegar and star anise actually help balance any gaminess. For milder flavor, simmer the organs for only 30 minutes instead of 60, and use chicken bone broth instead of beef. Adding 1 tbsp honey at the end also sweetens the profile. The key is proper searingādon't skip this step!