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Yield: Serves 4. 1 cup per serving.
Recipes
Chunky Tomato Vegetable Soup
| Nutrition Information | |
| Calories: | 142 |
| Total Fat: | 4.7g |
| Saturated Fat: | 0.3g |
| Trans Fat: | 0g |
| Cholesterol: | 12mg |
| Sodium: | 207mg |
| Carbohydrates: | 20.3g |
| Dietary Fiber: | 2g |
| Sugars: | 6.1g |
| Protein: | 5.2g |
| Vitamin A: | 3092.1iu (61%) |
| Vitamin C: | 33.2mg (55%) |
| Calcium: | 40mg (4%) |
| Iron: | 1mg (5%) |
This delicious soup is tasty and filling � perfect for lunch or a quick dinner.
1/2 cup rolled oats
1 tablespoon oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
2 cups tomato or vegetable juice
2 cups vegetable or chicken broth
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
Directions:
Put the oats in a heavy pot or saucepan and, stirring frequently, toast them over moderate heat until they start to turn darker. Move the oats to a bowl. Heat the oil in the same pot and sauté the onion, carrot and garlic until the onion softens. Stir in the remaining ingredients, including the toasted oats. Simmer until the oats are tender, about 15 minutes. Serve hot.
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