Split Pea Soup with Pork Ribs

Ingredients

• 680 gpork ribs, membrane removed and cut into chunks
• 22.5 mlolive oil
• about 115 gchopped onion
• 2garlic cloves, minced
• 80 mlred bell pepper, liquefied
• 454 gsplit peas, rinsed and drained
• 1.92 litreswater
• 2bay leaves
• about 225 gpotatoes, cut into 1.3 cm cubes
• 2½ teaspoonssalt
• ¼ teaspoonblack pepper

Instructions

1. 1

   Brown the ribs

   Heat ½ teaspoon of the olive oil in a frying pan over medium-high heat. Add the pork ribs and cook for 5 minutes.

2. 2

   Turn and reserve

   Turn the ribs and cook for another 5 minutes, until golden brown. Take the pan off the heat and set the ribs aside.

3. 3

   Soften the aromatics

   Heat the remaining olive oil in a pot over medium heat. Add the onion, garlic and red bell pepper, then stir and cook for about 5 minutes, until softened.

4. 4

   Add the peas

   Tip in the split peas and stir to combine.

5. 5

   Return the ribs

   Add the pork ribs to the pot and stir.

6. 6

   Add water and bay

   Pour in the water and add the bay leaves.

7. 7

   Bring to the boil

   Bring the soup to the boil, skimming off the foam that forms on the surface.

8. 8

   Cook the peas

   Reduce the heat to medium, cover the pot and cook for 20 minutes.

9. 9

   Add the potatoes

   Add the potatoes and season with the salt and black pepper. Stir, cover and cook for 15 minutes.

10. 10

    Serve the soup

    Serve hot.

What is split pea soup with pork ribs?

Split pea soup is a thick, filling dish made by simmering dried peas until they soften and begin to break down. This Venezuelan-style version pairs them with pork ribs and potatoes for a substantial soup that can stand on its own as a meal.

Browning the ribs before simmering gives the broth a deeper savoury base, while the onion, garlic and red pepper build flavour without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 26g protein, 43g carbs, 10g fat.

The split peas and potatoes provide most of the carbohydrates, while the pork ribs contribute much of the protein and fat. For a more varied plate, serve a bowl with a side of green vegetables or salad.

The ingredients that build flavour

Pork ribs: Removing the membrane and cutting the ribs into chunks helps them brown evenly and makes them easier to serve in the soup.

Red pepper: Liquefied pepper blends into the softened onion and garlic, distributing its flavour through the broth.

Split peas: Rinsing them first clears away any loose debris; as they cook, they thicken the soup naturally.

Brown the ribs before simmering

Give the ribs room in the pan so they can colour rather than steam. The recipe cooks them for 5 minutes on each side; look for a golden surface before setting them aside.

The browned ribs then simmer with the peas, allowing their savoury flavour to mingle with the broth.

Check the soup as it cooks

Skim away the foam when the pot first reaches a boil, then lower the heat and cover it for the 20-minute pea-cooking stage.

After adding the potatoes, cook for 15 minutes as directed. The potatoes should be tender when pierced, and the peas should be soft; if they need more time, continue cooking until those cues are reached.

Keep the stages in order

The recipe allows 70 minutes in total, including preparation. Browning the ribs and softening the vegetables before adding the water gives each stage time to contribute flavour.

Add the potatoes only after the first covered 20 minutes, so they cook for the final 15 minutes rather than becoming overly soft during the longer pea simmer.

Make it a complete meal

The soup already brings together peas, potatoes and pork, so it needs little alongside it. Serve it hot, with bread if you would like something to mop up the thick broth.

A crisp salad or simply dressed green vegetables can add a fresh contrast to the soup’s soft, hearty texture.

Recipe notes & tips

• Rinse and drain the split peas before adding them to the pot.
• Brown the ribs in batches if they do not fit in a single layer.
• Skim the surface soon after the soup comes to the boil.
• Keep the pot covered during both simmering stages.
• Cut the potatoes into evenly sized 1.3 cm cubes so they cook at a similar rate.

Variations

• Extra vegetables: Add a little more potato for a chunkier bowl.
• Fresh herbs: Finish each serving with chopped parsley or coriander.
• More pepper: Use extra red bell pepper for a stronger sweet-pepper flavour.
• Spicier soup: Add chilli to the onion mixture as it softens.
• Thicker texture: Mash a few cooked peas against the side of the pot and stir them back in.

Common mistakes to avoid

• Crowding the pan: The ribs may steam instead of browning; cook them in batches if needed.
• Skipping the skim: Foam can collect on the surface; remove it when the soup first boils.
• Adding potatoes too early: They may become too soft; add them after the first 20-minute simmer.
• Cooking too vigorously: A rolling boil can make the contents cook unevenly; reduce the heat to medium and cover.
• Under-seasoning: Taste the broth after cooking and adjust the seasoning if needed.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water if the soup has thickened.

Frequently asked questions