Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, leftover spareribs in a soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Leftover Spareribs in a Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Leftover Spareribs in a Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Leftover Spareribs in a Soup:

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

Instructions 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!!!

So that is going to wrap it up with this exceptional food leftover spareribs in a soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!