Deeply Savory Marrow and Bean Soup

This soup creates a broth so rich and flavorful that it feels like it has been simmering for days, yet it comes together with a simple “add and simmer” method. While the title suggests a focus on mushrooms and barley, the heart of this dish is actually the combination of large, creamy lima beans and the intense savory depth provided by beef marrow bones.

The addition of dill weed gives the aroma a distinct, fresh lift that cuts through the heaviness of the meat and beans. It is a substantial meal, perfect for filling the house with a welcoming scent on a cold day. Serving the soft marrow spread on toast or mixed directly into the broth is a traditional touch that adds a luxurious texture to the final bowl.

Prep time: 15 minutes Cook time: 2 hours Servings: 8

The Ingredients

• 1 cup dried large lima beans
• 3 tbsp barley
• 8 cups water or stock
• 1 lb. chopped soup meat (beef chuck or shank works well)
• 3 beef marrow bones
• 2 tbsp dried mushrooms (rehydrated) or 1 can (4 oz.) mushroom bits and pieces
• 1 large onion, sliced
• 2 stalks celery, diced
• 2 tbsp dried parsley (or 6 fresh parsley sprigs)
• 1 cup diced carrots
• ½ tsp dill weed
• ½ tsp celery salt
• 1 tsp salt

Instructions

1. Prepare the Pot: Wash the lima beans and barley thoroughly. Place them into a large soup kettle or Dutch oven.
2. Combine Ingredients: Pour in the water (or stock for an even richer flavor). Add the chopped soup meat, marrow bones, mushrooms, sliced onion, diced celery, parsley, carrots, dill weed, celery salt, and regular salt.
3. Bring to Heat: Place the kettle over high heat and bring the mixture to a rolling boil.
4. Simmer: Once boiling, reduce the heat to low and cover the pot tightly. Simmer gently for 2 hours.
5. Check Doneness: After two hours, check the lima beans; they should be completely soft and creamy. The meat should be tender.
6. Serve: Ladle the soup into bowls, ensuring each serving gets a portion of the meat. Scoop some of the soft marrow from the bones into each bowl for added richness.

Notes from the Kitchen

• Marrow Bones: Do not skip the bones. As the soup simmers, the marrow melts into the broth, providing a velvety mouthfeel and flavor that bouillon alone cannot replicate.
• Dried vs. Canned Mushrooms: Dried mushrooms (like porcini) will give a darker, earthier broth. If you use dried, you can toss them in whole or crumble them; they will rehydrate as the soup cooks.
• Water Watch: Because barley and beans both absorb liquid, keep an eye on the pot towards the end of the cooking time. If it becomes too thick, add an extra cup of hot water.

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Deeply Savory Marrow and Bean Soup

This robust soup combines the creaminess of large lima beans with the chewy texture of barley. Simmered with beef marrow bones, soup meat, and mushrooms, it develops a deep, savory broth enhanced by the fresh scent of dill. A true stick-to-your-ribs meal perfect for cold weather, offering rich flavor and tender meat in every bowl.

Cooking Method: Simmering Cuisine: American Courses: Soups

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Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins Difficulty: Beginner Servings: 8 Dietary:

B Beef

Ingredients

Servings

• 1 cup dried large lima beans
• 3 tbsp barley
• 8 cups water or stock
• 1 lb. chopped soup meat (beef chuck or shank works well)
• 3 beef marrow bones
• 2 tbsp dried mushrooms (rehydrated)
• 1 large onion, sliced
• 2 stalks celery, diced
• 2 tbsp dried parsley (or 6 fresh parsley sprigs)
• 1 cup diced carrots
• ½ tsp dill weed
• ½ tsp celery salt
• 1 tsp salt

Instructions

Prepare the Pot

1. Wash the lima beans and barley thoroughly. Place them into a large soup kettle or Dutch oven.

Combine Ingredients

1. Pour in the water (or stock for an even richer flavor). Add the chopped soup meat, marrow bones, mushrooms, sliced onion, diced celery, parsley, carrots, dill weed, celery salt, and regular salt.

Bring to Heat

1. Place the kettle over high heat and bring the mixture to a rolling boil.

Simmer

1. Once boiling, reduce the heat to low and cover the pot tightly. Simmer gently for 2 hours.

Check Doneness

1. After two hours, check the lima beans; they should be completely soft and creamy. The meat should be tender.

Serve

1. Ladle the soup into bowls, ensuring each serving gets a portion of the meat. Scoop some of the soft marrow from the bones into each bowl for added richness.

Note

Marrow Bones: Do not skip the bones. As the soup simmers, the marrow melts into the broth, providing a velvety mouthfeel and flavor that bouillon alone cannot replicate.

Dried vs. Canned Mushrooms: Dried mushrooms (like porcini) will give a darker, earthier broth. If you use dried, you can toss them in whole or crumble them; they will rehydrate as the soup cooks.

Water Watch: Because barley and beans both absorb liquid, keep an eye on the pot towards the end of the cooking time. If it becomes too thick, add an extra cup of hot water.

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