Ingredients Jump to Instructions ↓

  1. 3 lb Spareribs

  2. 8 c Water

  3. 1 lb Yellow or green split peas

  4. 2 Celery stalks; cut in chunks

  5. 3 Carrots; cut in chunks

  6. 4 Leeks; trimmed and diced

  7. 1 ts Hickory smoked salt

  8. 1 ts Salt

  9. 1/4ts Ground thyme

  10. 2 Bay leaves

  11. 10 Parsley sprigs

  12. 10 Black peppercorns

Instructions Jump to Ingredients ↑

  1. + Directions : 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. 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.


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