Mexican tomato oatmeal soup

MEXICAN TOMATO OATMEAL SOUP

Serves four

1/2 cup oatmeal

1 medium onion, finely chopped

2 cloves garlic, minced

1 or 2 Tablespoons olive oil

2 cups tomato sauce

2 cups chicken broth

Toast the oats over moderate heat in heavy bottomed saucepan, using no fat, until they start to turn a light nut brown. Set aside. In the same pan, saut̩ the onions and garlic in the olive oil until translucent. Stir the oats into the onions until well mixed, then add the tomato sauce and broth. Simmer until the oats are tender, 15 minutes Рhalf and hour. Season to taste with salt and pepper.

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