Ingredients: |
Ingredients: 4 quarts water
1 cup dry yellow split peas
½ lb pork riblets
5 medium potatoes
2 medium carrots
1 medium onion
3 Tbsp oil
3-4 garlic cloves
2 Tbsp fresh dill
1½ tsp salt + more to taste
¼ tsp freshly ground black pepper
1 tsp Mrs. Dash seasoning
Add 4 quarts of water to a large soup pot over med/high heat. Add 1 cup of dry yellow split peas in the pot along with ½ lb riblets; cover (leaving it open a crack to prevent overflow); boil for 1 hour, 40 min until peas are almost dissolved. Use a large spoon to remove impurities that float to top.
While peas and riblets are boiling, peel & dice 5 potatoes into ½" cubes. Peel & cut first carrot into small circles the thickness of a quarter. Once peas dissolve, add potatoes & carrots to pot. Cook additional 15 min until potatoes are cooked through and easily pierced with a fork.
Finely grate second carrot. Finely chop 1 onion. Saute both in large non-stick pan over med/high heat with 3 Tbsp oil until translucent then add 3 pressed cloves of garlic & 2 Tbsp of fresh dill. Stir additional 30 seconds until garlic is fragrant. Add everything to soup pot. Finally stir in 1½ tsp of salt, ¼ tsp ground black pepper & 1 tsp Mrs. Dash. Add more seasoning to taste.
When soup is finished, remove from heat; take out all the riblets. Using a fork, separate meat from bone; return clean meat back into soup. Discard bones. Serve topped with fresh chopped parsley.
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This recipe for Mom's Split Pea Soup is from