Bone Marrow, Barley and Split Pea Soup
(14 votes, average: 3.79 out of 5)
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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.
- 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
