Main Meals

Marrow bone samp soup

25 minutes
1 hour

“Roasting the marrow bones first is important as the flavour is released into the juices, which enriches the broth. You can add dried herbs of your choice to the bread. And instead of amasi, you could use yoghurt or buttermilk.” – Abigail Donnelly

Wine/Spirit Pairing
Kanonkop Kadette Red Blend

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  • 8 beef marrow bones
  • 2 cups water
  • 1 T sunflower oil
  • 2 onions, chopped
  • 2 sticks celery, chopped
  • 4 carrots, chopped
  • 2 leeks, chopped
  • 2 bay leaves
  • 3 cups beef stock
  • 1 x 400 g can Woolworths samp and beans
  • salt, to taste
  • For the no-yeast bread:
  • 360 g flour
  • 1 1⁄2 T baking powder
  • 1⁄2 t salt
  • 1 cup amasi, heated
  • 2 T butter, melted

1. Preheat the oven to 180°C. Place the bones in an ovenproof pan and add the water. Cover and roast for 30 minutes.

2. Heat the oil in a large saucepan. Add the vegetables and bay leaves and cook over a medium heat until golden brown.

3. Add the bones, their cooking liquid and the stock. Cover and simmer for 20 minutes. Add the samp and beans and warm through. Season and serve with chunks
of steaming hot bread.

4. To make the bread, preheat the oven to 220°C. Mix all the ingredients to form a dough, then shape into a ball.

5. Line a tray with greaseproof paper and place the dough on top. Add a few fresh bay leaves if you like. Bake for 30 minutes.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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