I’m hungry and in the kitchen. It’s like 11AM on a Wednesday. I have some meetings to go to and I know I’m gonna be hungry when I get home.
So, I look in the refrigerator. It’s empty except for some apples, onions, juice, and eggs. You know, the basics. Phooey! It’s sooooo time to go food shopping. So, I go to the pantry. I see stuffing, some barbecue sauce, soup, canned bans, corn, diced tomatoes, fruit bars, fruit cups, and then I see it… Goya Yellow Split Peas in the bag! It hits me…crockpot! And down it comes.
Goya Yellow Split Peas
Canned corn (white/yellow)
Canned diced tomatoes
Lipton Onion Soup
I look online for a recipe and the one I found was this one (at About.com). Well, guess what? I didn’t have all that stuff, so I IMPROVISED.
I put the beans on the bottom of the pan, added a little chopped onion, garlic, oregano, pepper, Mrs. Dash, a can of corn (white and yellow), and a can of diced tomatoes. I added two packs of Lipton Onion Soup (bouillon substitute) with 1 and 1/2 quarts water since I had less vegetables to cook. I turned it on low for 6 hours.
When I came home, it looked like this:
I didn’t like the consistency and funny, the people on Instagram didn’t either, LMAO! So, I thickened the soup by taking some of the juice out of the pot and adding 3 tablespoons of flower to the hot liquid, mixing it up and stirring it back in the pot. I added more seasoning and a dash of cayenne pepper.
Two hours later, dinner time along with a Grands! biscuit for dipping. It’s great over jasmine rice but I knew just this alone would fill me up.
I didn’t eat any fast food.
I created a healthy alternative.
I have leftovers for lunch or dinner the next day and it only took 10 minutes to put together and another total of 10 to finish it!
Previously: Sunday Eats: Jerk Porterhouse Steak