Some days you want to be lazy. Scratch that; sometimes you need to be lazy. There are mornings you wake up and convince yourself that it is totally reasonable to spend the entire day on the couch watching Bravo shows that you are way too ashamed to admit actually liking, and begging for your significant other to please get you a glass of water from the kitchen, because you just don’t have enough energy to lift more than a finger to fast forward through the commercials. This soup is for one of those days. There is no sautéing of vegetables involved, and you can chop them up as large or as small as you desire. The hardest part is remembering to throw all of the ingredients into the pot, and perhaps later having to clean the pot after everything is finished cooking, but you can pretty much get both of those things done in the span of one commercial break if you’re fast. You may want to go stir the pot every half hour or so, but you can probably make your voice sound pathetic enough to convince your significant other to do that for you, so that you can continue watching Southern Charm or The Real Housewives of New York City. Hell, you can probably get them to clean the pot for you as well, but at the end of the day they might start giving you a few nasty looks.
- 1 1/2 Cups Green Split Peas
- 8 Cups Ham Stock
- 2 Cups Shredded Boiled Ham
- 3 Carrots, Diced
- 1 Onion, Finely Diced
- 2 Bay Leaves
- 1/4 Teaspoon Ground White Pepper
- 1/4 Teaspoon Dried Thyme
- 1/4 Teaspoon Garlic Powder
- Rinse the split peas under cold running water for 1 minute.
- Toss everything into a large Dutch oven or pot, and bring to a boil on high.
- Decrease the temperature to low, and simmer covered with a lid for 1 1/2 hours.
- Discard the bay leaves before serving.
- Make your own ham stock, because it’s simple stupid to do. Cover a ham bone with water in a large pot, bring to a boil, decrease the temperature to low, and simmer covered for 2 hours. Remove the bone and allow it to cool, before pulling off the remaining ham on the bone. Discard the bone and any fat. Refrigerate the stock overnight, and then skim the congealed fat layer off of the top before storing the stock in airtight containers to refrigerate or freeze for later use.
- If you don’t have ham stock, use chicken or vegetable stock instead. Use diced smoked ham in lieu of the shredded ham off the bone, or even add crumbled cooked bacon for extra flavor.
- As with most soups, this one will taste even better a day or two after you make it.
- Serve with shredded cheese on top or a dollop of sour cream swirled in.
- Add butter or cream to the soup in the last 5 minutes of cooking.
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