How to Make Perfect Leftover Spareribs in a Soup

Leftover Spareribs in a Soup.

You can have Leftover Spareribs in a Soup using 22 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Leftover Spareribs in a Soup

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

Leftover Spareribs in a Soup instructions

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!!!.