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Friday, January 8, 2016

oatmeal and tomato soup

Ingredients

  • Servings: 4
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 3 1/2 tablespoons margarine
  • 1 (14.5 ounce) can stewed tomatoes
  • 4 cups water
  • salt and pepper to taste
  • 3/4 cup rolled oats

Recipe

  • in a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown.
  • add undrained tomatoes, water, salt and pepper. bring to a simmer.
  • while soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. stir in oats to soup and cook for about 6 to 10 minutes, and then serve.

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