Split Pea Soup With Spareribs Recipes

KIELBASA SPLIT PEA SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook celery and onion until tender. Stir in split peas and 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in the kielbasa, carrots, potatoes, parsley, basil, salt, pepper and remaining water. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until peas and vegetables are tender.

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.

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 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.