Creamy Vegetable Soup


Classifications: Soups and Stews

Qty Measure Ingredient


3 16oz cans low-sodium chicken broth

4 carrots, chopped

2 medium unpeeled potatoes, chopped

2 medium onions, chopped

1/2 cup uncooked brown rice

8 cups fresh broccoli, coarsely chopped

8 cups fresh cauliflower, coarsely chopped

4 cups skim milk

1/4 teaspoon pepper

Instructions: 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). Yield: 16 servings (4-1/2 quarts).



Background: Note: DIABETIC EXCHANGES: One serving equals 1 vegetable, 1/2 starch, 1/2 skim milk; also, 105 calories, 83 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 6 gm protein, 1 gm fat.

Serves: 16

Food Exchanges: