Learn how to make a hearty pork rib soup with beans, vegetables, and fresh herbs. A comforting European-style soup - rich, filling, and perfect for cold days.
This pork rib soup is one of my absolute favorites - a hearty Romanian white bean soup with tender rib pieces, vegetables, and a touch of tarragon.
The pork soup is hearty and comforting on its own, but if you want a little extra touch, Iโve included instructions for pickled tarragon and a simple way to prepare red onions to serve alongside.
Ingredients: 10 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 1 hour & 45 minutes | Servings: 6 | Difficulty: Easy
Itโs the kind of comforting dish my grandmother used to cook at least once a month during the cold season: cheap, filling, and nourishing.
Alongside her famous Romanian Semolina Dumpling Soup, this pork rib soup was the one she made most often when I was a child. Those two soups were always my favorites, simple recipes that warmed the house and kept us full.
Jump to recipe
Recipe ingredients
Ribs: Spare ribs or baby back ribs work best, cut into smaller pieces. Larger, meatier cuts are fine too, but may be fattier. Smoked ribs are optional; they add a rich, smoky flavor, but unsmoked, vegetarian, or vegan versions also work.
- If you like ribs, try our Beer Braised Short Ribs, Air Fryer Country-Style Ribs, or Slow Cooker Lamb Ribs.
White beans: Size doesnโt matter much, but larger beans take longer to cook.
Vegetables: Onion, carrot, celeriac, red bell pepper, and parsley root (if available) for a classic Romanian flavor.
Herbs: Tarragon gives the soup a distinctive taste and doesnโt need additional herbs. If unavailable, use a mix of fresh parsley, lovage, or celery leaves. Pickled tarragon can be replaced with fresh tarragon plus a splash of vinegar for that slightly sour note.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make pork rib soup?
Soak the beans overnight. Drain them.
Step #1: Place beans and ribs in a large pot. Bring to a boil. Skim off any foam that forms on the surface while cooking.
Step #2: Cook them for 1 hour, or until the beans are nearly tender.
Tip: Adjust the cooking time if needed, depending on the size and age of the beans.
Step #3: Add the chopped veggies and cook until soft. Add the vegetable stock powder or cubes.
Step #4: Heat oil in a small saucepan and sprinkle in the flour. Stir for a minute until golden. Add the tomato paste.
Step #5: Take a ladle of hot soup (without beans or vegetables) and slowly pour it over the flour mixture, whisking constantly. Once smooth, add one or two more ladles in the same way. When the mixture is pourable, slowly whisk it back into the soup to avoid lumps
Step #6: Add the herbs and 2โ3 tablespoons of vinegar. If using pickled tarragon, chop it finely and stir in a little pickling vinegar to taste.
Tips for the best pork rib soup
Ribs โ You can make this soup with fresh pork ribs as well, not only smoked. The flavor will be milder, but still delicious. If you prefer a stronger taste, a mix of smoked and fresh ribs works beautifully.
Beans โ White beans are traditional, but you can use canned beans to save time, or swap in another type if thatโs what you have. The soup will still be hearty and filling.
Herbs โ Tarragon gives this pork rib soup its unique flavor, but if you canโt find it, parsley or lovage are good substitutes.
Texture โ If you like a creamier consistency, mash a few beans directly in the pot before serving. For a lighter version, add more broth and vegetables.
Extra Tip: How to Pickle Tarragon?
I almost always use pickled tarragon leaves when making pork rib soup and other Romanian recipes. I even have a huge tarragon bush in my garden, planted just for pickling!
To pickle tarragon:
- Wash and dry the stalks, then strip the leaves.
- Pack the leaves into small jars and cover completely with vinegar.
- Store in a cool place or cellar for up to a year; once opened, keep in the fridge.
Pickled tarragon is also great for other Romanian soups, like the Romanian Meatball Soup (Ciorba de perisoare) or the Bone Broth Bean Soup.
How to serve it?
This white bean and pork rib soup can be served right away or reheated -the flavors actually improve each time.
Traditionally, itโs served with crusty bread, raw red onions, and pickled hot peppers. For a special treat, slice the red onions, sprinkle them with salt, and cover lightly with sunflower oil (not olive oil). Let them sit for 20โ30 minutes before serving alongside the pork rib soup.
Hearty Pork Rib Soup with Vegetables and Herbs
Equipment
- Large soup pot
- Small saucepan
- Whisk
Ingredients
- 1 ยผ cups dried white beans
- 1 lbs pork ribs Note 1
- 3.5 oz celeriac Note 2
- 2 large carrots
- 1 large onion
- 1 red bell pepper
- 1-2 teaspoons vegetable stock powder or a cube to taste, Note 3
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar or fresh tarragon + 2-3 tablespoons vinegar, to taste
- OR if not using tarragon
- fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar to taste
- fine sea salt and ground black pepper
Instructions
- Soak the beans: Rinse the dry white beans and place them in a large bowl. Cover with water and leave to soak overnight.1 ยผ cups dried white beans
- Cook beans and ribs: Drain the beans and put them in a pot with the smoked ribs, cut into smaller pieces. Cover with about 10โฏยฝ cups/ 2 ยฝ liters of water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the beans are nearly tender. Adjust cooking time depending on the size and age of the beans.beans + 1 lbs pork ribs
- Add vegetables: While the beans cook, chop all the vegetables. Add them to the pot and continue cooking for another 30 minutes, or until the beans and vegetables are soft. Add vegetable stock powder or cubes to taste.3.5 oz celeriac + 2 large carrots + 1 large onion + 1 red bell pepper + 1-2 teaspoons vegetable stock powder
- Thicken with a roux: Heat oil in a small pot and stir in the flour, cooking for about 1 minute. Add the tomato paste and stir well. Take a ladle of hot soup from the pot, avoiding beans and vegetables, and slowly pour it over the flour mixture while whisking constantly. Once smooth, add one or two more ladles, whisking continuously. When the mixture is pourable, gradually pour it back into the soup, whisking to prevent lumps.2 tablespoons vegetable oil + 2 tablespoons all-purpose flour + 2 tablespoons tomato paste
- Simmer the soup for another 5 minutes. Chop the herbs you are using and add fresh lovage, celery leaves, or parsley after cooking. For a tangy flavor, stir in 2โ3 tablespoons of vinegar.fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar + fine sea salt and ground black pepper
- Texture: If you like a creamier consistency, mash a few beans directly in the pot before serving. For a lighter version, add more broth and vegetables.
- If using pickled tarragon, chop it finely and add 2โ3 tablespoons of the pickling vinegar (Note 4). Adjust seasoning with salt and pepper.1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar
- Serve the pork rib soup hot with bread and raw red onions (Note 5).
Notes
- Ribs: Spare ribs or baby back ribs both work perfectly. Smoked ribs add extra flavor, but itโs not necessary. Larger, meatier ribs are also fine.
- Celery: You can use 2โ3 celery stalks instead of celeriac, though celeriac is traditional for this type of soup. If available, you can also add one small parsley root, diced into small cubes.
- Stock cube: My grandmother always used Vegeta; I prefer an organic vegetable stock powder. Any brand you like will work just fine.
- Pickled tarragon: Strip the leaves from washed and dried tarragon. Pack them into small jars and cover completely with vinegar. Store in a cool place or cellar for up to a year. Once opened, keep the jar in the fridge.
- Red onions to serve with the soup: Slice the red onions, sprinkle with salt, and cover lightly with sunflower oil (not olive oil). Let them sit for 20โ30 minutes before serving alongside the pork rib soup.
Katerina says
I love soups during winter and this one is definitely a winner!
Adina says
Thank you, Katerian, it is also one of my old time favorites. ๐