Course:
Soups and Stews

Prep Time:
5 minutes

Cooking Time:
60-75 minutes

Servings:
8

Directions

Heat oil in a large pot or Dutch oven. Add pork riblets, onion, celery, and carrots; cook until ribs are brown and vegetables are softened. Add dried peas, water, and bouillon powder and bring to a boil. Reduce heat, cover,and simmer until peas are soft (about 1 hour), stirring occasionally. If soup becomes too thick, add more water and stir. Remove riblets and discard bones, adding meaty pieces of pork back into the soup. Add salt and pepper to taste.