Nutritional Info

Nutrition Facts

Serving Size 1 (163g)

Calories 199
Calories from Fat 99 (50%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 5.8g 29%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 133mg 44%
Sodium 817.9mg 36%
Potassium 145.9mg 3%
Total Carbohydrate 7.7g 3%
Dietary Fiber 0g 0%
Sugars 1.7g
Protein 10.6g 21%

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Recipe Description
Beef kidney makes a particularly rich and delicious winter soup, which always brings back memories of the dinners my mother had ready unfailingly for us. Now, it a meal I enjoy preparing for my family.
Prep time
30 min
Cook time
1 hr 5 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  beef kidney
1 Cup(c)  onion, chopped
1 3/4 Cup(c)  carrot, chopped
1   white turnip, finely chopped
3   sticks celery, finely chopped
1 Pinch(pn)  seasoned salt, to taste
4 Tablespoon(T)  butter
1 Pinch(pn)  salt, to taste
7 1/2 Cup(c)  beef stock
4 Tablespoon(T)  parsley, chopped
1 Pinch(pn)  pepper, freshly ground, to taste


Peel the kidney, remove all the "plumbing" and cut into small cubes. Put them into a bowl, and cover with cold water with a good pinch of salt. Allow to soak while you prepare the vegetables. Drain the kidney and dry on paper towels. Toss in lightly seasoned flour. Melt the butter in a saucepan, add the kidney and vegetables and toss for a minute or two in the butter. Season with salt and freshly ground pepper, add the beef stock, bring to a boil and simmer until tender, 45 minutes to 1 hour. Using a food processor, process it for a minute or two, saving a little kidney for garnish. Serve piping hot with chopped parsley and a few croutons.

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Kim's Kidney Soup
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