Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

Once cooked, oat groats possess a resilient bite similar to that of wheat berries. They add a delightful textural contrast to the other elements of this satisfying soup.

Lorrie Hulston Corvin
Recipe by Cooking Light September 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups water and groats in a large saucepan; bring to a boil. Reduce heat, and simmer 45 minutes or until tender (do not overcook). Drain; wipe pan with a paper towel.

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  • Heat oil in pan over medium-high heat. Add onion, celery, and carrot; sauté 8 minutes or until tender. Add zucchini and garlic; sauté 2 minutes. Add cooked groats, broth, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in peas and basil.

Nutrition Facts

285 calories; calories from fat 20%; fat 6.4g; saturated fat 1.2g; mono fat 2.9g; poly fat 1.3g; protein 23.3g; carbohydrates 35.2g; fiber 7.4g; cholesterol 40mg; iron 3.1mg; sodium 635mg; calcium 87mg.
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