Mom's Split Pea Soup
Cook Time: 2 hours
Total Time: 2 hours
Add 4 quarts of water to a large soup pot over med/high heat. Add 1 cup of dry yellow split peas in the pot along with the 1/2 lb riblets; cover (leaving it open a crack to prevent overflow) and boil for 1 hour and 40 minutes or until peas are almost dissolved. Use a large spoon to remove impurities that float to the top.
While peas and riblets are boiling, peel and dice 5 potatoes into 1/2-inch cubes. Peel and cut the first carrot into small circles the thickness of a quarter. Once the peas dissolve, add potatoes and carrots to the pot. Cook an additional 15 min or until potatoes are cooked through and easily pierced with a fork.
Finely grate the second carrot. Finely chop 1 onion. Saute both in a large non-stick pan over med/high heat with 3 tbsp oil until translucent then add 3 pressed cloves of garlic and 2 tbsp of fresh dill. Stir an additional 30 seconds or until garlic is fragrant. Add everything to the soup pot.
Finally stir in 1 1/2 tsp of salt, 1/4 tsp ground black pepper and 1 tsp Mrs. Dash. Add more seasoning to taste.
When soup is finished, remove it from heat and take out all the riblets. Using a fork, separate the meat from the bone and return the clean meat back into the soup. Discard the bones.
Serve topped with some fresh chopped parsley if you want to be fancy.