I saw a recipe for Mexican Oatmeal Soup that Elizabeth Warren, Cherokee Senate hopeful, had published in a Native American Cookbook, but which can also reportedly be found in The New York Times Bread and Soup Cookbook (1972). I made a few alterations for health, convenience and flavor. It was delicious (of course, or I wouldn’t be posting it!). My picky son thought he’d hate it, but when cajoled into a taste, said he liked it too. The soup is vegan, unless of course you pour it over meatballs or use chicken instead of vegetable broth.
2 Tbsp Extra Virgin Olive Oil
½ Yellow Onion, chopped fine
1 Clove Garlic, chopped fine
½ Serrano Pepper, chopped fine
½ cup rolled oats
1 can (15 oz.) Petite Cut Tomatoes, drained
2 cups vegetable broth
½ tsp salt (If broth is low sodium or unsalted)
Handful of Cilantro (perhaps a tenth of a supermarket bundle), chopped
Heat the Olive Oil in a saucepan at medium heat.
Add the Onions and cook until they get translucent, about 5 minutes, stirring a couple times.
Add the Garlic and Hot Pepper and cook for about 5 more minutes, occasionally stirring.
Add the Oatmeal and cook for about 3 more minutes, occasionally stirring.
Then add the Tomatoes, Broth, Salt, and Cilantro. Bring to a boil and boil for at least 5 minutes over medium heat, occasionally stirring and checking texture. (Naturally, the oatmeal will get softer and the liquid will get thicker over time.) Remove from heat when texture is as desired; serve hot.
Optionally, ladle soup into bowls over chopped meatball or chicken.