Pea Soup with Smoked Beef Ribs

About this recipe

This modern take on a classic pea soup combines the rich, smoky taste of beef ribs with the nourishing qualities of peas. Perfect for a cozy family dinner, this soup offers a deliciously satisfying experience that will leave you full and happy.

Ingredients

• 2 lbs smoked beef ribs
• 1 lb dried split peas, rinsed
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 6 cups low-sodium beef broth
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh dill, chopped (optional for garnish)

Directions

1. 1

   Heat a large pot over medium heat and add the smoked beef ribs to brown slightly.

2. 2

   Add the chopped onion, diced carrots, and celery, cooking until softened.

3. 3

   Stir in the garlic, bay leaf, dried thyme, and rinsed split peas.

4. 4

   Pour in the beef broth and bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover, and simmer for about 2 hours or until the beef is tender and peas are soft.

6. 6

   Remove the beef ribs from the pot; shred the meat from the bones and return it to the pot.

7. 7

   Season the soup with salt and pepper to taste, then simmer for an additional 30 minutes.

8. 8

   Serve hot, garnished with fresh dill if desired.