1Combine spareribs and water in large kettle. Bring to boil.
Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt, and thyme.
Tie bay leaves, parsley, and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed.
2Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls.