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Split pea soup with pork ribs - SAVOIR FAIRE by enrilemoine
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Split Pea Soup with Pork Ribs

This comforting split pea soup with pork ribs is a complete meal, perfect for fall and winter seasons.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soups
Cuisine: Venezuelan
Keyword: split pea soup and pork stew, split pea soup with pork, split pea soup with pork ribs
Servings: 8
Author: Enri


  • 1 ½ pounds pork ribs, without the membrane that covers the part of the bones, cut into chunks
  • tablespoons of olive oil
  • ¾ cup of chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup red bell pepper, liquefied
  • 1 pound split peas, rinsed and drained
  • 8 cups of water
  • 2 bay leaves
  • 1 ½ cups of potatoes, cut into half-inch cubes
  • 2 ½ teaspoons of salt
  • ¼ teaspoon black pepper


  • In a skillet over medium-high heat, heat ½ teaspoon of olive oil and add the pork ribs. Cook for 5 minutes.
  • Turn the pork ribs and cook for 5 more minutes until golden brown. Remove from heat and reserve.
  • In a pot over medium heat, heat the rest of the olive oil and add the onion, garlic and red bell pepper. Stir and cook for about 5 minutes until wilting.
  • Add the peas and stir.
  • Add the pork ribs and stir.
  • Add water and bay leaves.
  • Bring to boil and remove the foam that is formed on the surface.
  • Reduce the heat to medium and cook covered for 20 minutes.
  • Add the potatoes and season with salt and pepper. Stir and cook covered for 15 minutes.
  • Serve hot.