Split pea soup with smoked pork ribs

Recipe from Topfood
Split pea soup with smoked pork ribs
Cooking time: 1 hour
Servings 4
If you can’t find ham hock, then make pea soup with smoked pork ribs. This tasty and creamy dish will remind you the smell of summer. To cook it, buy a few ingredients: peas, carrots, potatoes, spices and herbs.
Split pea soup is a great recipe for lunch and dinner. Serve in a deep bowl with bread crumbs.


  • Dried split peas
    2 cups
  • Water
    12,6 cups
  • Smoked pork ribs
    1,1 lbs.
  • Bacon
    0,2 lbs.
  • Potatoes
    1 pcs.
  • Green onion bulb
    1 pcs.
  • Mustard
    2 tbsp.
  • Garlic
    1 clove
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    1273 kcal

  • Protein

    47.8 g

  • Fat

    81.1 g

  • Carbohydrates

    94.5 g


  • Pour cold water over the peas. Soak for 5 hours.

  • Cut the ribs into pieces, 1-2 ribs each. Fill a pot with water and cook for 60-90 minutes until meat starts to pull away from bones. Then remove the pork ribs and cut them into small pieces. Pour the peas in the pot, cook for about 45 minutes.

  • Peel potatoes, cut them into cubes.

  • Peel carrots and onions, cut vegetables into cubes. Heat the pan, saute the vegetables until golden brown.

  • When the peas are done, add the chopped vegetables and cook until tender. Then add mustard, crushed garlic and sliced bacon. Cook again for about 2 minutes and remove from the stove.

  • Sprinkle with chopped herbs. Let it stew for 30 minutes.


  • The cooking time of peas depends on its species and type. The dry whole peas are cooked for 2-2.5 hours, split peas: 30-45 minutes.

  •  Peas are cooked slowly in a salted water.

  • How to cook peas faster? After boiling, add baking soda (½ tsp. for 2 quarts of water), but not overdo.

Bon Appetit!

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