Split Pea Soup With Spareribs
Description
This International soup features Spareribs, Water, Yellow or green split peas, Stalks; cut in chunks, Carrots; cut in chunks. It delivers a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Combine spareribs and water in large kettle.
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Bring to boil.
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Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme.
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Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup.
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Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge.
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Add hot water from time to time if needed.
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Remove ribs from soup, strip meat off bones and return meat to soup.
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Adjust seasonings, if needed.
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Reheat if needed, remove bundle of herbs and ladle soup into hot bowls.
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(C) 1992 The Los Angeles Times
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 975.0kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 9924.0mg414%
- Total Carbohydrate 236.5g79%
- Dietary Fiber 86.7g347%
- Sugars 22.4g
- Protein 47.6g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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