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Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Before you jump to Leftover Spareribs in a Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to leftover spareribs in a soup recipe. To cook leftover spareribs in a soup you need 22 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Leftover Spareribs in a Soup:
  1. Get 4 large leftover Spareribs
  2. Provide 1 cup diced potatoes Yukon gold
  3. You need 1 cup sliced carrots
  4. Use 1 ear fresh corn
  5. You need 15 ounces canned diced tomatoes
  6. Provide 1 stalk/rib celery
  7. Use 1 shallot diced
  8. Use 1/3 cup fire roasted peppers
  9. Provide 1 teaspoon minced garlic
  10. Get 1 teaspoon salt for corn cob
  11. Take 1 teaspoon salt for soup
  12. You need 1 cup English peas
  13. Take 1 quart water
  14. Provide 1 quart mushroom stock
  15. You need 2 tablespoons parsley
  16. Prepare 1 tablespoon Chinese black vinegar
  17. Use 1 teaspoon ground paprika
  18. You need 1 tablespoons whole mustard
  19. Take 1/2 teaspoon thyme
  20. Get 1 teaspoon heaping herb de Provence
  21. You need 1/2 stick butter
  22. Use 1 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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