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Smoked Rib and Pea Soup

Author
Cookinero 13 Aug 2025
2620
Smoked Rib and Pea Soup

A rich, aromatic, smoked soup. It's easy to cook. The secret is to soak the peas overnight, then the cooking time of the soup will be reduced, and the peas will be soft.

How to cook Smoked Rib and Pea Soup

Step 1

Smoked Rib and Pea Soup

Cut the onion into small cubes.

Step 2

Smoked Rib and Pea Soup

Cut the potatoes as well.

Step 3

Smoked Rib and Pea Soup

Grate the carrots.

Step 4

Smoked Rib and Pea Soup

Fry the carrots and onions in a hot frying pan until they become soft and golden.

Step 5

Smoked Rib and Pea Soup

Season the frying with salt and pepper.

Step 6

Smoked Rib and Pea Soup

Place the ribs on low heat to cook.

Step 7

Smoked Rib and Pea Soup

Add potatoes to boiling water. If foam appears, it should be removed.

Step 8

Smoked Rib and Pea Soup

Next add the peas and cook for about 40 minutes.

Step 9

Smoked Rib and Pea Soup

When the soup is almost ready, add the frying, cover the soup with a lid and simmer everything for 5-7 minutes. The soup is ready!

Step 10

Smoked Rib and Pea Soup

Remove the ribs from the pan, separate the meat from the ribs, cut into small pieces and add to the soup before serving.

Smoked Rib and Pea Soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute smoked ribs with smoked ham hocks, bacon, or even smoked turkey legs for a similar flavor. Adjust cooking times based on the meat used.
Lentils or split peas make great substitutes for peas in this recipe. They provide a similar texture and cook in about the same time.
Replace the ribs with smoked tofu or mushrooms for a smoky flavor. Use vegetable broth instead of water and add umami-rich ingredients like soy sauce or miso paste.
Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often improve the next day!
Yes, this soup freezes well for up to 3 months. Cool completely before freezing, and leave some space in the container for expansion. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup seems too thick after storage.
For a creamier texture, blend about a third of the soup with an immersion blender before adding the meat back in, or stir in a splash of heavy cream at the end.
Crusty bread, garlic toast, or a simple green salad pair perfectly. For a heartier meal, serve with grilled cheese sandwiches.
Yes! Sauté the vegetables first, then combine all ingredients (except the final meat addition) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then add the meat at the end.

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