Sopa de Venas: Colombian Beef Marrow & Chickpea Soup

Sopa de Venas is an incredibly hearty, traditional soup highly popular in the Andean zones of Colombia, particularly in the Santander region. This rich broth is a delicious gastronomic showcase of peasant resourcefulness, utilizing highly nutritious parts of the animal that are often overlooked to create an unforgettable, comforting meal.

The secret to this 1-hour recipe is the slow extraction of flavor. By simmering the beef bones alongside the venas (which, in this specific regional context, refers to the rich bone marrow or tuétano) and soaked chickpeas, you create a deeply savory, gelatinous base that perfectly hugs the tender potatoes and peas!

Sopa de Venas (Colombian Beef Marrow Soup)

A hearty, deeply savory Andean soup showcasing peasant resourcefulness! Rich beef marrow, chickpeas, and potatoes simmered in a robust broth.

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Prep Time 20 minutes mins

Cook Time 40 days d

Total Time 40 days d 20 minutes mins

Course Soups & Stews

Cuisine Andean, Colombian, Latin American

Servings 4 people

Ingredients

  

• 1 lb Beef bone
• 2 lbs Beef veins/marrow Venas de res / tuétano, chopped
• 1/2 lb Chickpeas Soaked overnight
• 3 Bulb onions Finely chopped
• 2 Ripe tomatoes Finely chopped
• 1/2 lb Green peas
• 1 lb Potatoes Peeled and diced
• 3 tablespoons Breadcrumbs
• Fresh parsley Chopped, to taste
• Fresh cilantro Chopped, to taste
• 2 Beef rib bouillon cubes
• Salt to taste
• Black pepper to taste

Instructions

 

• Prep the ingredients: The very first step is to thoroughly wash all your ingredients and finely chop the onions, tomatoes, parsley, cilantro, and the beef veins/marrow.
• Build the broth: In a large pot, pour in 6 cups of cold water. Add the beef bouillon cubes, the whole beef bone, the chopped marrow/veins, and the soaked chickpeas. Then, add your chopped onions, tomatoes, parsley, and cilantro. Season with salt and black pepper to taste. Bring it to a boil, then cover and cook over medium heat. (Chef's Note: The original text omits the exact moment to add the chickpeas, but they must go in here at the very beginning so they have time to soften!)
• Add the starch: Once you check the pot and notice the chickpeas have become perfectly soft and tender, add the green peas and the diced potatoes. Continue cooking.
• Rest: When the potatoes and the green peas have softened completely, carefully remove and discard the large beef bone. Lower the heat, let the soup rest for a couple of minutes to settle the flavors, and turn off the stove.
• Serve: Serve the soup piping hot in deep bowls. Traditionally, it can be generously sprinkled with breadcrumbs right on top for extra texture!

Notes

• What are “Venas”?: In this specific regional and culinary context, the term venas (veins) actually refers to the tuétano—the rich, fatty, and highly nutritious marrow found inside the beef bones!
• Butcher Shop Hunt: It can sometimes be a bit difficult to find this exact cut in modern supermarkets as it is not the most commercially sold part of the animal. However, you can almost always find it by asking directly at traditional, local butcher shops (carnicerías).

Keywords Beef Marrow Soup, Sopa de venas