Vegetable Pork Rib Soup, with a Creamy Alternative!

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well, one must love and respect food.” – Craig Claiborne

Dave & I have been on a soup kick lately and we are enjoying it abundantly… as have the boys. Soup is definitely a comfort food and one that warms the soul on a cool day. I honestly don’t make soups in the summer… it just doesn’t seem right. I want salads & foods hot off the grill. 

But today, we are making soup. Check out this super yummy & easy Vegetable Pork Rib Soup, and I’m going to give you a quick & easy method to make its creamy version!

Our Favorite Recipes

Ingredients: Yields 4~ 2 cup servings

1 slab pork ribs, slow cooked. Here’s my recipe!

6 cups chicken broth

4 large potatoes, cubed

1 can whole kernel corn, blackened

3 stalks of celery, sliced about ¼ inch thick

4 medium to large carrots, cut into ¼ inch coins

1 small red onion, diced

2 fresh garlic cloves minced OR 2 tsp jarred

2 TBSP extra virgin olive oil

2 TBSP fresh snipped parsley

1 tsp paprika

1 tsp thyme

½ tsp cumin

½ tsp pink Himalayan salt

½ tsp fresh ground black pepper

¼ tsp cayenne pepper

Here’s how to make the creamy version!

Use 2 cups of the chicken broth and whisk in 1/4 cup all purpose white flour.

Pour into boiling liquid when soup is done; bring to a boil. Add 2 cups fresh spinach and wilt; Soup will thicken.

Fresh ingredients are always best!

1. In a large stock pot, sauté carrots, celery, and onion in the olive oil for about 10 minutes covered on medium heat.

2. While vegetables are sautéing, drain corn and place in a frying pan with 2 TBSP of the oil and butter; fry covered on medium high heat stirring frequently until browned, about 10 minutes.

3. Pick all the meat off the bones of your ribs discarding any fat and grizzle as well. Cut into bite size portions.

4. Once vegetables are sautéed add garlic, potatoes, blackened corn, all herbs & spices, cooked pork rib meat, and broth; cook on medium heat simmering for 1 hour.

*IF you are making the creamy version, reserve 2 cups of broth

5. If you are making the creamy version, add the thickening mixture in and bring to a boil until thickened.

Serve with sour dough bread or any other bread you prefer!

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Until next time remember to

Eat fresh, shop local & have a happy day,


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