Total Time
1hr
Prep 15 mins
Cook 45 mins

I discovered this on a blog after realizing that I was having a problem tolerating rice products. I like it for all the vegetables...it is a new twist on chicken noodle soup! Because I have a difficult time following a recipes, mine did not turn out quite like it is suggested. I always toss in more of everything as if I am feeding an army! Also, I threw in the oat groats with the broth and cooked it while all the vegetables, which I use mostly frozen, so no chopping for me! Sadly, the bouillon had corn in it - so better luck next time for a corn free meal.

Ingredients Nutrition

Directions

  1. Combine 2 1/2 cups of water and groats in a saucepan; bring to a boil. Reduce heat and simmer for 45 min or until done. Do not over cook. Drain.
  2. Heat oil in pan over medium heat. Add onion, celery and carrot; saute until tender.
  3. Add zucchini and garlic; saute 2 minute.
  4. Add cooked oat groats, broth and next 5 ingredients. Simmer 10 minute.
  5. Stir in basil and peas.