Thanks to the sudden influx of bills, statements and other financial obligations, I still haven’t gone grocery shopping and added a single thing to my pantry. This is no matter of starvation – there’s enough ramen in my pantry to keep my alive for a good while – but I don’t see much of anything desirable when I gaze inside.
Temperatures have topped 90 here every day, but that’s no big deal – that’s every summer in the south. I still don’t understand why I got a wild hair and decided to make soup last night.
I didn’t use a recipe or a plan. I don’t know what sizes my cans were, unless approximations such as “large” and “small” count. I assembled these things and cooked them on the stovetop (I started by boiling the pasta in the beef broth until it was halfway done) until the pasta was soft and the flavors had mingled appropriately:
- 1 carton beef broth (or a couple of cans)
- 2 cups water
- 1 can chickpeas, drained
- 1 can sliced new potatoes, drained
- 1 cup small shell pasta
- Half cup diced fresh banana peppers
- Worcestershire sauce, hot sauce, garlic powder, onion powder and cumin to taste
I’ll toss in any other vegetables I have nearby next time I make something like this.
The boyfriend asked me to try a recipe for hot water cornbread his dad, so I made this recipe I found on Allrecipes.com. I used locally grown and ground cornmeal that I purchased at the farmer’s market awhile back, and I wasn’t disappointed. The pieces of cornbread were crispy on the outside and moist on the inside – with the coarsely ground cornmeal, the insides tasted a lot like grits, and not in a bad way.
It’s kind of fun making random stuff from slim pickings.