Rib-Sticker Soup

We all have memories from our childhood of our parents making us eat stuff that was good for us but that we disliked for one reason or another.  Sometimes as adults we learned to eat said food and sometimes not.  As a parent I was no different than my own mom, putting the healthiest food I could in front of my kids.  This included Rib-Sticker soup which was NOT a kid favorite.

Rib-Sticker soup is a hearty soup full of beans, split peas and lentils; it’s high in fiber and protein and low in fat and great paired with crusty bread and a salad.  What could be better than that?  A good number of years ago when I started cooking with less fat, this was a recipe I found in Lowfat Lifestyle by Valerie Parker and Ronda Gates.  My big issue with beans and split peas in general is how mushy they can get;  I don’t enjoy that paste-y texture.  And I was skeptical about this soup but decided to give it a try.

I was pleasantly surprised at how firm the vegetables remained, even after sitting in the refrigerator leftover.  It was good, easy to make and chock full of good nutrition.  The recipe quadrupled well and froze well.  It became a staple for us even though it was eaten under duress by the small fry.

Fast forward to a few weeks ago.  Our daughter is on a restricted diet because of her little one – no dairy, no soy, no chocolate.  Cooking healthy meals is a bit of a challenge.  Somehow, we suggested Rib Sticker Soup and she decided to give it a try.  It was a hit.  It’s good that our taste buds do a complete change every 7 years isn’t  it?  And for those of you who’d like to try it too, here’s the recipe:


Rib-Sticker Soup

1/4 cup dried white navy beans
1/4 cup dried small red beans
1/4 cup dried yellow split peas
1/4 cup dried green split peas
1/4 cup dried lentils
1 large onion, chopped
2 cups chopped celery
1 clove garlic, crushed
1/2 teaspoon salt
1 Tablespoon dried basil
1 Tablespoon Worcestershire sauce
2 cups tomato sauce
2 cups stewed tomatoes
4 cups beef broth

Soak dried beans, peas and lentils overnight in water to cover.  Add all other ingredients the next day, stir to mix well.  Bring to boiling, then lower heat, cover and simmer 3-4 hours or until vegetables are tender.  If soup is too thick, add additional broth or water.  Serves 8

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