MEXICAN TOMATO OATMEAL SOUP
This recipe I found in the February 1, 1981 Washington Post, by Marian Burros. It has been a family favorite for years. I've multiplied it by many times for large groups & it's always been fine. The one thing to watch for is the risk of burning the oatmeal during the initial toasting. Stir frequently. The whole thing goes faster if you warm the broth and tomato sauce in the microwave while toasting the oatmeal & preparing the onions.
MEXICAN TOMATO OATMEAL SOUP
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, sauté 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 - half and hour. Season to taste with salt and pepper.
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