Beef Split Pea Soup With Marrow & Knuckle Bones

What You’ll Need

For the Broth

• 2–3 lbs grass fed beef marrow bones

• 1–2 lbs grass fed beef knuckle bones

• 1 tbsp olive oil

• Salt & black pepper

• 10–12 cups water

• 2 bay leaves

For the Soup

• 2 cups dried split peas (rinsed)

• 1 yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp smoked paprika

• Salt & pepper to taste

Optional Finish

• Fresh parsley, chopped

• Splash of vinegar or lemon juice (for brightness)

Let’s Cook

1. Roast the Bones (Build Flavor)

Preheat oven to 425°F. Place marrow and knuckle bones on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast for 30–40 minutes until deeply browned and caramelized.

2. Build the Broth

Transfer roasted bones to a large pot or Dutch oven. Add water and bay leaves. Bring to a boil, then reduce to a low simmer. Simmer 1½–2 hours, skimming off any foam that rises to the top.

3. Start the Soup Base

Add to the pot: diced onions, carrots, celery, and garlic. Simmer 15–20 minutes until vegetables begin to soften.

4. Add Split Peas & Seasoning

Stir in: split peas, thyme, smoked paprika, salt & pepper Continue to simmer uncovered 60–90 minutes, stirring occasionally, until: peas are soft and soup thickens naturally

5. Finish the Soup

Remove bones from the pot. Scoop out any marrow and tender meat from the knuckle bones and return it to the soup. Discard bones. Stir well to incorporate the rich marrow into the broth.

6. Final Adjustments

Taste and adjust seasoning with salt and pepper. For balance, add a small splash of vinegar or lemon juice to brighten the flavors.

7. Serve

Ladle into bowls and top with fresh parsley. Serve hot with crusty bread. Enjoy!