The Black Plague has passed from our home, and we are finally, ALL, on the mend. Thank you to everyone who lifted us up in prayer over the past few weeks!
To transition back into the world of the living, I am posting a recipe for a soup that I created a couple weeks ago. I had some pork ribs in the freezer, but didn’t feel like cooking them in the normal fashion (smothered in BBQ sauce and cooked in the crock-pot), so I turned them into a soup. Hope you enjoy!
Sarah’s Barbeque Pork Rib Soup
1-2 lbs of boneless pork ribs, cut into stew size chunks;
1 15 oz can of diced tomatoes;
2-3 bay leaves;
1 package onion soup mix;
Garlic Powder – to taste;
Mixed Vegetables — any that you have on hand. I used frozen peas and carrots;
4 Cups Beef Broth;
1/2 cup BBQ Sauce (or so. I didn’t really measure);
Combine all ingredients in crock-pot except BBQ Sauce. Simmer on low all day.
About 1 hour before serving, add BBQ sauce to crock-pot, stir good and continue simmering.