LET'S DISH
1 large can crushed tomatoes
Water
2 or 3 cloves of garlic (depends on how much you like)
1 white or yellow onion
2 green peppers
3 to 4 tablespoons olive oil
In a large pot over medium-high heat, toast the oats. Be careful not to burn them. After toasted, remove from pot and set aside.
In the same pot, add the olive oil, garlic, onion and pepper. You may need to cut the heat back a little to prevent burning. Sautee until tender. Add the can of crushed tomatoes. Fill the empty can with warm/hot water and pour into the pot. Add the toasted oats and cover and bring to a boil. Continue to simmer for 15 to 20 minutes or until the oats have puffed up.
For added flavor, top soup with cheddar cheese when serving.
This soup freezes very well.
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