Bone marrow and split pea soup

• 1 cup split peas, soaked overnight
• 3 cups water
• 1 onion

In a saucepan, cook soaked split peas in 3 cups of water for an hour.

In a separate pot, fry onion and garlic until soft. Add bones, turnip, tomatoes and celery to the onion pot, pour the stock over and simmer for an hour.

Combine the peas with the boney broth and simmer for another 30