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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is a rich, but a little different split pea soup. I have been making this for 30 years. I have no idea where it came from. It takes a little time to make, but it is worth it. Ingredients:
3 lbs picnic boneless pork ribs |
2 quarts water |
1 lb dried split peas |
1/2 cup onion, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (14 1/2 ounce) can diced tomatoes |
2 cups cabbage, chopped |
1/2 cup celery, chopped |
1/2 teaspoon dried thyme |
Directions:
1. Cut the ribs into serving pieces.
2. Place ribs and next five ingredients in a large saucepot.
3. Bring to a boil, reduce heat to simmer and cover.
4. Simmer two hours.
5. Cool in the refrigerator until any fat has hardened and can be removed easily.
6. Discard the fat.
7. You can do this the day before and leave in refrigerator overnight.
8. Before serving add the remaining ingredients and bring to a boil.
9. Reduce heat to simmer and cover.
10. Simmer one hour, or until all vegetables are tender.
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