Creamy Vegetable Beef Liver

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 pound beef liver chopped or 1 pound ground beef
  • 2 medium bay leaves
  • 2 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 large onion chopped
  • 1 cup chopped carrots
  • 1 14-oz. can coconut milk
  • 4 cups low sodium beef broth
  • sea salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 2 large leeks chopped
  • 1 tablespoon onion powder
  • 2 tablespoons coconut aminos


  • In a large pot over medium heat, heat coconut oil. To the oil, add the beef.
  • Brown for 5 minutes, stirring occasionally.
  • To the pot, add the remaining ingredients and cover. Bring soup to a boil then reduce heat to low and cook for 20 to 30 minutes, until vegetables are tender. Serve warm.


SERVING SUGGESTION: Salad of Mixed Baby Greens tossed with Leanne’s Basic Vinaigrette (In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well.)
NUTRITION: 500 Calories; 29g Fat (50.4% calories from fat); 36g Protein; 28g Carbohydrate; 4g Dietary Fiber; 402mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable; 5 Fat
Tried this recipe?Let us know how it was!