1 Tbsp (15 mL) vegetable oil
2 Ontario pork rib ends or ‘riblets’, about 6 oz (200 g)
1 medium onion, chopped
1 celery stalk, chopped
1 carrot, chopped or shredded
16 oz (450 g) dried green (split) peas
8 cups (2 L) water
1½ beef bouillon cubes (or 1½ Tbsp powdered beef bouillon granules)
salt and pepper
Heat oil in a large pot or Dutch oven. Add pork rib ends, onion, celery and carrots, and cook until ribs are brown and vegetables are softened.
Add dried peas, water, and bouillon cubes and bring to a boil. Reduce heat, cover, and simmer stirring occasionally until peas are soft (about 1 hour). If soup becomes too thick, add more water and stir.
Remove rib ends and discard bones, adding meaty pieces of pork back into the soup. Add salt and pepper to taste. Enjoy the Pea Soup!