3 hrs 10 mins
The Wallaces's Note:
I first had this at my aunt and uncle's, had never heard of split pea soup with anything other than ham in it. Loved this, I definitely prefer spareribs to ham in this soup! Boiling the ribs in the soup and then letting it simmer for hours leaves the meat more tender than the crockpot! As written, it was a bit bland for our tastes, we added an extra tsp of the hickory salt and will try adding more peppercorns next time (I couldn't even taste the pepper this time). I added one tsp of pepper to the leftovers and that seemed to help.
My Private Note
Units: US | Metric
- 1Place spareribs and water in large stockpot and bring to a boil.
- 2Rinse and drain peas; add to stockpot along with celery, carrots, leeks, hickory salt, salt, and thyme.
- 3Tie bay leaves, parsley, and peppercorns in small cheesecloth and place in soup.
- 4Cover 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.
- 5Remove ribs from soup, strip meat from bones and add meat to soup.
- 6Add additional seasoning if needed, remove bundle of herbs, and serve.
Browse Our Top Pork Recipes
You Might Also Like...View All Pork Recipes
Nutritional Facts for Split Pea Soup With Spareribs
Serving Size: 1 (543 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 906.7
- Calories from Fat 471
- Total Fat 52.3 g
- Saturated Fat 19.0 g
- Cholesterol 205.7 mg
- Sodium 495.4 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 16.1 g
- Sugars 7.5 g
- Protein 64.3 g
The following items or measurements are not included:
hickory smoke salt