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–+ servings
spoonful of bone marrow soup

Bone Marrow Soup

Course Soup
Cuisine British, Scottish
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 178
Author Christina Conte
A nutritious and tasty beef bone based soup.

Equipment

Ingredients

  • 1 c red lentils
  • 10 c water
  • 1 marrow bone beef (cut in half or whole) preferably grass fed, organic
  • 2 tsp sea salt more as needed, to taste
  • ⅓ c barley
  • 2 Tbsp olive oil good quality
  • 1 onion large, organic
  • 2 stalks celery organic
  • 2 carrots medium to large, organic
  • 1 rutabaga small to medium
  • ¼ tsp black pepper
  • 1 Tbsp Italian parsley fresh, chopped
US Customary - Metric

Instructions

  • Sort and rinse the red lentils and place in bowl and cover with water. Set aside.
  • Put the water on the stove in a large pot or Dutch oven over medium heat, then add the marrow bone. Add the salt and bring to a boil.
  • Once the water starts to boil, remove the scum and reduce the heat so that the bone broth is simmering. Rinse the barley, and add to the pot.
  • Meanwhile, chop the onion, celery, carrots and rutabaga into similar sized pieces. In a large sauté pan over medium heat, add the olive oil and and then the chopped vegetables.
  • Sauté, stirring often, adding a sprinkle of salt. Do not brown the vegetables. After about 8-10 minutes, ladle some of the broth to cover the veg, without any barley, and continue to cook. Cover and simmer until the vegetables are cooked through.
  • While the vegetables are cooking, drain the red lentils and add to the pot of broth. Stir well and continue to simmer.
  • When the vegetables are ready, place in a blender or container and blend until smooth. Add the puréed vegetables to the pot of marrow bone soup. Stir and continue to simmer. The soup should simmer for about one and a half hours in total.
  • Taste for salt, adding as needed, along with freshly grated black pepper, fresh parsley. Remove from heat when ready. See notes for the bone marrow.
  • Serve hot, adding extra parsley into individual bowls, if desired.

Notes

  • Whether the bone is split or whole, you should remove the marrow and do one of the following: eat on its own, mix into the soup, or blend with a little of the soup if you don't want to eat it as is. 
  • Measurements are not critical in this recipe. Use smaller or larger or more or less vegetables to your liking.
  • Please do not make this without the marrow bone as it will simply be a red lentil/vegetable soup. I have another recipe for red lentil soup.

Nutrition

Serving: 1 | Calories: 178kcal | Carbohydrates: 26g | Protein: 8g | Fat: 5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 609mg | Potassium: 493mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2617IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg
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