Originally posted December 15, 2013

White Beans and Ribs Soup

White Beans and Ribs Soup by Amah

(1) You can use bone or beef rib instead of pork rib. (2) Since rib or bone always comes in more than 1 lb. you can cut them & boil them all and save the unused portion in the refrigerator for future use. (3) The bean in the soup has to be very soft to have a yummy taste, and canned white beans are not as soft as I prefer them to be so I cook the canned beans with the ribs for 5 minutes to let the rib juice penetrate into the beans. (4) I enjoy the beans in the soup than the rib.


  • 1-1 1/2 lb pork rib, cut into chunks
  • 2 cans of white bean, no need to drain
  • 2 carrots, sliced
  • 1/4 cup of fresh ginger, cut into chunks
  • 1/2 cup of cilantro, chopped
2-3 servings


1. Place pork rib in a pot with water over it & bring it to a boil in a medium high heat. Then drain, rinse ribs & set aside.

2. Wash pot & fill with 4-5 cups water, add rib, ginger & carrot to it.

3. Bring it to a boil over medium heat. Then cook for 1 hour in medium low heat.

4. Pour in white beans & cook for 5 minutes over low heat. Make sure the beans are very soft.

5. Add salt & pepper to taste.

6. Put soup into a bowl and top with cilantro.

1 hr. 10 min.



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