My grandmother’s pea soup takes two minutes of work to make. While the soup simmers for an hour and a half, read a book, watch a show, take a walk. A pot of the stuff costs $3 or $4. Best of all, she does not soak the peas beforehand.
Serves 2 (as a main)
2 cups Dried split green peas
8 cups Water
3 Bay leaves
1 Garlic clove, peeled
1 tsp Salt
1) Rinse peas in a colander. Dump them into a large pot. Add water, garlic, and bay leaves. Set heat to medium-high and cover the pot.
2) When the soup starts to bubble, uncover the pot. Tinker with the heat so that the soup is cooking at a strong simmer, just below a full boil.
3) Let the soup simmer for an hour and a half. Stir when the mood strikes.
4) The peas should be mostly dissolved in the water; the soup should be thick and viscous. Remove bay leaves. Add salt and a few grindings of pepper. Stir. Eat.