Split Pea Soup With Spareribs

1. 1

   Place spareribs and water in large stockpot and bring to a boil.

2. 2

   Rinse and drain peas; add to stockpot along with celery, carrots, leeks, hickory salt, salt, and thyme.

3. 3

   Tie bay leaves, parsley, and peppercorns in small cheesecloth and place in soup.

4. 4

   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.

5. 5

   Remove ribs from soup, strip meat from bones and add meat to soup.

6. 6

   Add additional seasoning if needed, remove bundle of herbs, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.