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    You are in: Home / Recipes / Split Pea Soup With Spareribs Recipe
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    Split Pea Soup With Spareribs

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

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    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
    51%
    Total Fat 52.3 g
    80%
    Saturated Fat 19.0 g
    95%
    Cholesterol 205.7 mg
    68%
    Sodium 495.4 mg
    20%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 16.1 g
    64%
    Sugars 7.5 g
    30%
    Protein 64.3 g
    128%

    The following items or measurements are not included:

    hickory smoke salt

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