Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 chicken bouillon cube
200 g squash, pared
1 can (227 g) tomato sauce
1/2 cup oatmeal, soaked in 1/2 cup water
1 green bell pepper, diced
1 stalk green onion, chopped
Directions:
1. Saute garlic, onions and chicken bouillon cube. Add 6 cups water, tomato sauce and squash. Season with 2 tbsp rock salt (or 2 tsp iodized salt) and 1/4 tsp pepper. Simmer for 15 minutes or until squash is tender.
2. Remove squash and mash. Return to soup. Add oatmeal and bell peppers. Simmer for another 4 minutes. Top with green onions.
Makes 6 servings.
100% less cholesterol than the regular tomato soup
Meat is omitted.
Source: Del Monte Kitchenomics
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