Bone Marrow, Barley and Split Pea Soup

I recently stumbled upon a great Facebook group called Foodies of SA and I have been trying their recipes that they post on their site. I have fallen in love with their recipes and this particular recipe looked so good I just had to try it. Here is the original recipe from their site. This bone marrow, barley and split pea soup was very yummy!

I couldn’t find split peas but I did manage to find a soup mix that had both barley and split peas so I went with it and it came out perfectly. This is true comfort food that is perfect for those cold winter days where all you want to do is snuggle up under a blanket and watch some old classics!

I had to cook my soup for about an hour longer than the original recipe to get the barley nice and soft but it was well worth it. The bones I managed to get my hands on weren’t very meaty so I added a nice chunk of beef shin into the soup as well.

I served my soup in a bowl because I couldn’t find sturdy enough bread to make bread bowls. Perhaps make some of these rolls to soak up all that scrumptious soup.

Bone Marrow, Barley and Split Pea Soup

(14 votes, average: 3.79 out of 5)
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3.8 from 14 reviews

A comforting bowl of bone marrow, barley and split pea soup will warm you up on those cold days. Perfect served with freshly baked rolls.

• Author: Daryl
• Prep Time: 20 minutes excl. soaking time
• Cook Time: 3 hours
• Total Time: 3 hours and 20 minutes
• Yield: 6 to 8 servings
• Category: Mains, Soups

Ingredients

1 cup soup mix (barley, split peas and red lentils), soaked overnight

1 onion, chopped

3 garlic cloves, minced

olive oil for frying

500g meaty beef bones

1 turnip, grated

1 tin chopped tomatoes

1 cup celery, chopped

500ml beef stock

1 tbsp red wine vinegar

Salt and pepper to taste

Instructions

Cook the soup mix in 3 cups of water for 40 minutes, drain and set aside

Heat olive oil in a heavy based pot and add the onion

Fry until tender

Add the garlic, celery, turnip, tomatoes, bones/meat and stock to the pot and cook on medium for 1 hour

Add the soup mix and add salt and pepper to taste. Cook for 2 hours on low

You are looking for the barley to be extremely tender and for the bones to have released all their marrow into the soup

Finally just before serving add the vinegar and do a final taste test for salt

Serve with crusty bread

Keywords: bone marrow soup, split pea and barley soup, soup, comfort food, beef and barley soup

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