| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups &, Stews | 6 | Servings | |
INGREDIENTS
| 5 | c | Vegetable broth |
| 1 | Whole onion; cut in chunks | |
| 3 | c | Mixed vegetables; cut in chunks |
| 1/2 | c | Rolled oats |
| Seasonings; see directions |
INSTRUCTIONS
Combine all ingredients in a medium soup pot. Bring to a boil and simmer for 30 minutes. Puree in batches in food processor or blender. Serve at once Serving Ideas : serve with fresh bread NOTES : For seasonings, try one of the following: 1 teaspoon dill weed, 1/2 teaspoon thyme, 1/2 teaspoon marjoram; 1 teaspoon ground cumin; 1/2 teaspoon basil and 1/4 teaspoon oregano. For vegetables, use anything you have around--one kind or several different kinds: cauliflower, broccoli, carrots, celery, spinach, etc. Since the vegetables get pureed, cut them any old way. Recipe by: McDougall Quick and Easy Posted to fatfree digest V97 #312 by "Karen Hooten" <khooten@esri.com> on Dec 31, 1997
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