Bone Marrow Soup
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5.0
6 reviews
Excellent
Bone Marrow Soup
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A nutritious and tasty beef bone based soup.
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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 talks celery organic
- 2 carrots medium to large, organic
- 1 rutabaga small to medium
- ¼ tsp black pepper
- 1 Tbsp Italian parsley fresh, chopped
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.
Equipments used:
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 Information
Show Details
Serving
1
Calories
178kcal
(9%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
609mg
(25%)
Potassium
493mg
(14%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
2617IU
(52%)
Vitamin C
15mg
(17%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 609mg | 25% |
| Potassium | 493mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2617IU | 52% |
| Vitamin C | 15mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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