Split Pea Soup With Spare Ribs Recipes

PAP'S RIBS AND SPLIT PEA STEW

Steps:

• Preheat the oven to 350 degrees F.
• Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
• Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
• Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
• To serve, divide the ribs among bowls and ladle the soup over them.

SPLIT PEA SOUP WITH SPARERIBS

Steps:

• Place spareribs and water in large stockpot and bring to a boil.
• Rinse and drain peas; add to stockpot along with celery, carrots, leeks, hickory salt, salt, and thyme.
• Tie bay leaves, parsley, and peppercorns in small cheesecloth and place in soup.
• Cover and reduce heat to a simmer. Simmer for 3-4 hours or until soup is the consistency of a thin porridge. Add additional hot water periodically if needed.
• Remove ribs from soup, strip meat from bones and add meat to soup.
• Add additional seasoning if needed, remove bundle of herbs, and serve.

SPLIT PEA SOUP WITH SPARE RIBS

Steps:

• 1. Combine spareribs and water in large kettle. Bring to boil. Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt, and thyme. Tie bay leaves, parsley, and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed.
• 2. Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.