- 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
- 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.
03/26/2017
recipepes.com
Oatmeal and Tomato Soup, recipe
PT15M
PT1H
5
455 calories
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