warm winter soup

Warm Winter Soup


I guess the warm weather couldn't last. It was December, after all, and I do live in Connecticut.

I did appreciate it though, the unseasonal temperature in the 60s. And I suppose if I wanted that sort of thing all year round I could move to California or Arizona or Florida. 

But I never will. I am a Connecticut woman with a penchant for spending lots of time in New York City.

So I'll get used to the cold and, in addition to the silk undergarments I just bought to wear for when I'm outside and it's freezing, I'll make myself some soup to help keep me warm.

This is the kind of soup I make all the time. The ingredients depend on what I have in the house, but there's always a package or two of dried soup mix, plus onions and carrots and a few ingredients such as dried split peas and barley.

You can add lots to this recipe: parsnips, other whole grains, dried lima beans or red kidney beans. You can also add fresh vegetables at the end of the process (give them time to soften): peas, broccoli, cut up green beans. 

But this is one for cold winter weather, for sure. And look how easy it is to prepare!

Warm Winter Soup

  • 1 6-ounce package dried soup mix (I used Manischewitz Lima Bean and Barley mix)
  • 3 pounds marrow bones
  • 3 carrots, chopped
  • 2 onions, chopped
  • 1/2 cup dried green split peas
  • 1/2 cup pearled barley
  • salt and freshly ground black pepper to taste

Place the soup mix, bones, carrots, onions, split peas, barley and salt and pepper to taste in a soup pot. Pour in enough water to cover the ingredients by at least one inch. Bring to a boil over high heat. Lower the heat to a simmer and cook for at least 2 hours, or until the soup is thick. 

Makes about 6 servings