Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, leftover spareribs in a soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Leftover Spareribs in a Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Leftover Spareribs in a Soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Leftover Spareribs in a Soup:
  1. Get large leftover Spareribs
  2. Make ready diced potatoes Yukon gold
  3. Make ready sliced carrots
  4. Get fresh corn
  5. Prepare canned diced tomatoes
  6. Prepare stalk/rib celery
  7. Take shallot diced
  8. Make ready fire roasted peppers
  9. Get minced garlic
  10. Prepare salt for corn cob
  11. Prepare salt for soup
  12. Get English peas
  13. Prepare water
  14. Make ready mushroom stock
  15. Make ready parsley
  16. Get Chinese black vinegar
  17. Take ground paprika
  18. Take whole mustard
  19. Take thyme
  20. Make ready heaping herb de Provence
  21. Make ready butter
  22. Take medium hass avocado diced
Steps to make Leftover Spareribs in a Soup:
  1. 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.
  2. 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.
  3. When the butter is melted add the vinegar, spices, and herbs. Add the chopped vegetables, corn, and diced vegetables.
  4. 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.
  5. 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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