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We hope you got insight from reading it, now let’s go back to leftover spareribs in a soup recipe. To cook leftover spareribs in a soup you only need 22 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Leftover Spareribs in a Soup:
- Provide 4 large leftover Spareribs
- Get 1 cup diced potatoes Yukon gold
- Provide 1 cup sliced carrots
- Prepare 1 ear fresh corn
- You need 15 ounces canned diced tomatoes
- Get 1 stalk/rib celery
- You need 1 shallot diced
- Provide 1/3 cup fire roasted peppers
- Take 1 teaspoon minced garlic
- Use 1 teaspoon salt for corn cob
- Use 1 teaspoon salt for soup
- Take 1 cup English peas
- Prepare 1 quart water
- You need 1 quart mushroom stock
- Use 2 tablespoons parsley
- Provide 1 tablespoon Chinese black vinegar
- Provide 1 teaspoon ground paprika
- Take 1 tablespoons whole mustard
- Provide 1/2 teaspoon thyme
- You need 1 teaspoon heaping herb de Provence
- Get 1/2 stick butter
- Get 1 medium hass avocado diced
Instructions to make Leftover Spareribs in a Soup:
- Shuck and wash the corn. Remove from the cob. Wash and chop the celery, peppers, carrots, and shallot. Dice the potatoes. Set aside. Add the cob to a quart of water and boil, with a teaspoon of salt. You can cut the cob in half or pieces if you need.
- Remove bone and gristle from the ribs and chop the meat. Add the meat to a pot, and sauté rendering some of the fat. When rendered add butter.
- When the butter is melted add the vinegar, spices, and herbs. Add the chopped vegetables, corn, and diced vegetables.
- Sauté for 15 minutes. Add the mushroom stock. Remove the cob from the water and scrape the cob in a bowl. Add the corn cob water and cob scrapings to the rest of the soup.
- Add tomatoes and, simmer 15 minutes. Stir in the frozen peas allow to rest 10 minutes and serve, with avacado as a topping. Don't forget to add a little salt to the avacado. I hope you enjoy!!!
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