Creamy vegetable soup
16 servings
Ingredients
| Quantity | 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 |
Directions
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