But over time I did grow to like the soup and now I have come up my own version. I swapped out the beef broth for vegetable broth.
And I added some carrots, a scallion, and some rosemary for a real punch of flavor.
I did add a little salt because my broth was not very salty. So the addition of salt will depend on the broth you use.
For the oats, I just used quick oats. They cook up fast and they taste great. I have not tried it with any other oats yet, but it is a thought for the future. You do not want to make the soup thick like regular oatmeal, you want more of a soup consistency.
This soup is best served right away, however, it still tastes great on day two. I had stored mine in an air tight container in the fridge and warmed it up the next day in the microwave and it still had all the flavors. It wasn't watered down or bland.
I think I may actually like this version better than the one with beef broth. My husband enjoyed it also. The rosemary and scallions give it the right amount of flavor and the carrots are a great added texture.
So go ahead and try something different today. It may not be a sweet treat, but it sure makes my belly happy.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Keywords: stove top soup/stew quick oats carrots scallions rosemary fall spring winter
Ingredients (4-5 servings)
- 4 cups vegetable broth
- 1 cup quick oats
- 1 scallion, chopped
- 1/2 cup chopped carrots
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
Place all ingredients in a medium pot and stir to combine.
Bring to a boil over high heat, stirring occasionally.
Reduce to medium heat and simmer for 8-10 minutes or until the carrots are tender.
Remove from stove and serve warm.
Powered by Recipage