Smoky, thick and deeply comforting, this split pea soup with smoked ribs is the kind of bowl that warms you from the inside out. Slow-simmered peas, tender potatoes and sweet carrot make it a hearty family meal with very little fuss. For more cozy bowls, try our Classic Homemade Chicken Noodle Soup and our Creamy Mushroom Soup.
Ingredients
- 600 g (1.3 lb) smoked pork ribs
- 300 g (1 1/2 cups) dried split peas
- 7 potatoes, diced
- 2 onions, chopped
- 1 carrot, diced
- 2 liters water
- 1 bay leaf
- 1 tsp thyme
- Fresh herbs, salt and black pepper
- Vegetable oil and butter for sautéing
Instructions
- Simmer the ribs, peas, bay leaf and thyme in the water over low heat for about 40 minutes until the peas are tender. (If your peas stay firm, soak them ahead or cook longer.)
- Sauté the onion and carrot; add to the soup. Add the potatoes — if they cook fast, add them near the end when the peas are almost done. Season and serve with fresh herbs.
Tips
- For the thickest soup, mash a few spoonfuls of peas against the side of the pot and stir them back in.
- Remove the bay leaf before serving, and lift the ribs out to shred the meat back into the soup if you like.
- Leftovers taste even better the next day. For food safety guidance on storing soups, see usda.gov, and for more soup inspiration visit allrecipes.com.
Nutrition: per 100 g: 62 kcal, protein 3.7 g, fat 1.3 g, carbs 8.5 g.