🫙 From the Spice Rack
Split Pea Soup with Spareribs
3 lb Spareribs 8 c Water 1 lb Yellow or green split peas 2 Celery stalks -- cut in chunks 3 Carrots -- cut in chunks 4 Leeks -- trimmed and diced 1 t Hickory smoked salt 1 t Salt
maineasy
Ingredients8 items
Ingredients
- 3lbspareribs
- 8cup water
- 1lbyellow or green split peas
- 2celery stalks -- cut in chunks
- 3carrots -- cut in chunks
- 4leeks -- trimmed and diced
- 1tsp hickory smoked salt
- 1tsp salt
Directions
- 1
3 lb Spareribs 8 c Water 1 lb Yellow or green split peas 2 Celery stalks -- cut in chunks 3 Carrots -- cut in chunks 4 Leeks -- trimmed and
- 2
Bring to boil
- 3
Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme
- 4
Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup
- 5
Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge
- 6
Add hot water from time to time if needed
- 7
Remove ribs from soup, strip meat off bones and return meat to soup
- 8
Adjust seasonings, if needed