- 3 lbs beef bones with marrow
- 3 carrots, peeled and diced
- 1 garlic clove, minced
- 2 cups split peas
- 1 onion, diced
- 2 celery ribs, whole
- 3 quarts water
Directions See How It's Made
- Combine all ingredients in a large soup pot.
- Bring to a boil then reduce to a simmer. Cook 90 minutes.
- Remove and discard celery before serving.
- You can add a large handful of toasted egg barley during the last half hour, or serve with cooked matzo farfel.