Creamy vegetable soup

Yield: 16 servings

Measure Ingredient
3 cans Low-sodium chicken broth (16 oz. ea.)
2 eaches Carrots, chopped
2 mediums Unpeeled potatoes, chopped
2 mediums Onions, chopped
½ cup Uncooked brown rice
8 cups Coarsely chopped fresh broccoli
8 cups Coarsely chopped fresh cauliflower
4 cups Skim milk
¼ teaspoon Pepper

In a large kettle, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. Reduce heat; simmer for 20 minutes. Add broccoli and cauliflower; simmer for 20 minutes or until the vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper. mix well. Heat through (do not boil). Serves 16. Diabetic Exchanges: One serving equals 1 Vegetable, ½ Skim Milk, ½ Starch; also, 105 Calories, 83mg Sodium, 1mg Cholesterol, 17g Carbohydrate, 6g Protein, 1g Fat. SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim Bodle 2/95

Submitted By JIM BODLE On 02-03-95

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