Carrots, Potatoes, and Pork Ribs Soup

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A clear soup that is non-fattening and healthy. This soup can be made in the morning for the afternoon lunch and you can add more water later for dinner.

By GIGGLESKL

Gallery

Recipe Summary

prep:
10 mins
cook:
4 hrs
additional:
10 mins
total:
4 hrs 20 mins
Servings:
5
Yield:
5 -7 servings
Nutrition Info
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Wash the pork ribs, potatoes, and carrots.

    Advertisement

  • Put water, pork ribs, potatoes, and carrots into a pot and boil. Add salt and pepper to taste.

  • Simmer and cook for 3 to 4 hours or until ribs are completely cooked. Can also be made in a crockpot set at low for 6 to 8 hours.

Nutrition Facts

Per Serving:
327 calories; protein 16g 32% DV; carbohydrates 17.2g 6% DV; fat 21.4g 33% DV; cholesterol 72.6mg 24% DV; sodium 106.8mg 4% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

g_king
Rating: 5 stars
10/21/2010
Right ingredients, wrong recipe. This is a classic recipe from Belfast, and probably elsewhere in Northern Ireland. Something that your granny would make for you every week. A simple recipe passed down that I now make for my kids. Stick the (uncooked) ribs in a pot and add a couple of kettles full of boiling water. Turn the hob on full so that the water with the ribs starts to boil again Whilst that's happening, take about half a dozen carrots and peel them. Chop two of them into small pieces. Grate the other 4 with a grater (what else). Take a couple of onions, peel and chop them into pieces. By now the ribs should be boiling. Scoop off any residue off the top (my mother would call it glar but not sure if that translates outside belfast) Chuck in your carrots and onions, give it all a good stir, stick the lid on the pot and leave it. Check and stir again every half hour for a couple of hours After a couple of hours you can trun the pot down a couple of notches. Leave it for an hour or so again. Next get some potatoes. Peel them, and just chuck them in whole. Leave that to boil away for another 30 or 40 minutes. By now the smell should be wafting through the kitchen, begging you to go and have another stir. Go ahead. What you want it to end up like is for some, but not all, of your potatoes to be absorbed by the liquid. You want some chunky ones too, right? Add some salt and pepper to taste. Crusty bread and butter will make this a real hearty meal. Enjoy Read More
Helpful
(63)

Most helpful critical review

Jessica Ciobanu
Rating: 2 stars
10/29/2008
The potatoes are overcooked when boiling for 3-4 hours. I would suggest that you brown the ribs with some olive oil onions and carrots. I would add the potatoes about an hour and a half before you expect to take it off the stove. Adding tomatoes to this isn't bad either. Read More
Helpful
(47)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
g_king
Rating: 5 stars
10/21/2010
Right ingredients, wrong recipe. This is a classic recipe from Belfast, and probably elsewhere in Northern Ireland. Something that your granny would make for you every week. A simple recipe passed down that I now make for my kids. Stick the (uncooked) ribs in a pot and add a couple of kettles full of boiling water. Turn the hob on full so that the water with the ribs starts to boil again Whilst that's happening, take about half a dozen carrots and peel them. Chop two of them into small pieces. Grate the other 4 with a grater (what else). Take a couple of onions, peel and chop them into pieces. By now the ribs should be boiling. Scoop off any residue off the top (my mother would call it glar but not sure if that translates outside belfast) Chuck in your carrots and onions, give it all a good stir, stick the lid on the pot and leave it. Check and stir again every half hour for a couple of hours After a couple of hours you can trun the pot down a couple of notches. Leave it for an hour or so again. Next get some potatoes. Peel them, and just chuck them in whole. Leave that to boil away for another 30 or 40 minutes. By now the smell should be wafting through the kitchen, begging you to go and have another stir. Go ahead. What you want it to end up like is for some, but not all, of your potatoes to be absorbed by the liquid. You want some chunky ones too, right? Add some salt and pepper to taste. Crusty bread and butter will make this a real hearty meal. Enjoy Read More
Helpful
(63)
Jessica Ciobanu
Rating: 2 stars
10/29/2008
The potatoes are overcooked when boiling for 3-4 hours. I would suggest that you brown the ribs with some olive oil onions and carrots. I would add the potatoes about an hour and a half before you expect to take it off the stove. Adding tomatoes to this isn't bad either. Read More
Helpful
(47)
mrs. kosmos
Rating: 3 stars
10/14/2014
I made this with sweet potatoes instead of white potatoes (its what I had on hand). I followed the instructions from g_king and disregarded the recipe's directions so I used 6 carrots and 2 onions. g_king recommended cooking the potatoes whole but I cut them into chunks. The meat was super tender and the veggies were perfectly cooked but it was too bland for my tastes. With a little seasoning this can easily be a 5 star dish. Read More
Helpful
(1)
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/20/2020