Oatmeal isn’t just for breakfast. Steel-cut oats give this simple soup its unique flavor and texture.

Sun Oven Irish Soup with Oats


2 tablespoons butter

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 tablespoons all-purpose flour

3 3/4 cups chicken or vegetable broth

1/4 cup steel-cut oats

2 tablespoons cream

Salt and pepper to taste

Fresh parsley, chopped for garnish


Set Sun Oven out to preheat.

Melt the butter in a large pot over medium heat. Add the onion, celery, and carrot. Cook until the onion just begins to soften, about 2 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the broth and the oats. Cover and transfer the pot to the Sun Oven. Cook until the vegetables and oats are tender, 45 minutes to 1 hour. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and garnish each serving with parsley.

Makes 4 servings.

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