Dr. McDougall's Led Me To Split Pea Trash Soup

For the past couple of weeks, I have been quite obsessed with Dr. McDougall's Split Pea Soup. For under two dollars, you get a pretty decent meal (or snack, for healthier appetites). You boil some water, fill up to the line inside the cup, and wait about five minutes to eat. Quick and easy is a bonus.

After I ran out of my last cup and could not make it to the supermarket, I was craving more. Then I had an a-ha moment and realized I probably could just make this with the ingredients inside my house. I remembered I had a third of a bag of split peas in the cupboard.

Searching throughout my fridge I grabbed a tupperware container of old  sliced carrots and celery I was using for juicing. Threw that in a pot with one box of veggie stock. Turned the stove on to medium high, and then continued my search for more veggies. I threw in a bag of sliced brussels sprouts, sliced sweet peppers, handful of grape tomatoes, sliced zucchini, chopped onion, diced potatoes, can of spicy black beans, salt, pepper, and finally, I threw in the remaining split peas I had in the cupboard. Covered everything with water and waited for it to boil. Turned the heat down and simmered for an hour, stirring more frequently towards the end to prevent sticking at the bottom.

After I felt the time was right and the peas were done, I removed the pan from the heat and let it sit until the soup cooled down, eating four small bowls during this process.

I loved the fact that I used up vegetables in the fridge that were going bad, and I loved the fact that I didn't have to follow a recipe. Plus this soup is loaded with veggies and has hardly any fat, it is satisfying for meals.

Split Pea Trash Soup 

Ingredients:

- Split Peas (dried)
- Any Veggies You Need To Use Up
- Any Veggies You Want To Add
- Can Of Beans
- Box of Vegetable Stock
- Water
- Salt
- Pepper

Cut the veggies up into small pieces. Open up the peas, beans, and stock. Toss veggies, peas, beans, and stock into a large pot. Turn stove on to medium high heat. Cover the ingredients with water. Throw in a tablespoon of salt and pepper (more or less if desired). Bring to a boil. Lower heat and cook for about an hour, stirring more so during the last half hour. Eat.

I made enough for about 8 meals for myself. This soup goes a long way!