My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Whole Wheat, Cheese and Oatmeal Cookies

By: Girl from India

Breakfast Burrito Ala Idaho

By: Heather'sKitchen

Lissa's Smothered Chicken

By: NurseLissa

Heart Healthy Harvest Pancakes

By: DbKnadler

Roasted Garlic Paste

By: sugarpea

More Popular Recipes

Creamy Vegetable Soup

Recipe #291396 | 55 min | 15 min prep | SERVES 16 (Change Servings)
(0) RATE IT NOW READ REVIEWS

HokiesLady

RECIPE BY: HokiesLady

From a cutout of a magazine and all I have is a name of submitter R. Zagrzebski - so I'm assuming it is from one of my many TOH magazines. I adjusted it just a bit by adding a couple extra veggies. Great served with a whole wheat crusty bread.

Posted on: Mar 12, 2008

Print Recipe

Ingredients

  • 3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
  • 4 large carrot, chopped
  • 2 medium potato, unpeeled and chopped
  • 1 large onion, chopped (I prefer Vidalia)
  • 1/2 cup brown rice, uncooked
  • 8 cups fresh broccoli, coarsely chopped
  • 8 cups fresh cauliflower, coarsely chopped
  • 1 cup fresh zucchini, cubed
  • 4 1/2 cups skim milk
  • 1 teaspoon black pepper, freshly ground

    • Directions

    1. 1
      In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
    2. 2
      Reduce heat, simmer for 20 minutes.
    3. 3
      Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
    4. 4
      Cool slightly.
    5. 5
      Puree half of the mixture in a blender or food processor then return to soup pot.
    6. 6
      Add milk and pepper; mix well.
    7. 7
      Heat through but DO NOT boil.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (264g)

    Recipe makes 16 servings

    The following items or measurements are not included below:

    low sodium vegetable broth

    Calories 122
    Calories from Fat 7 (5%)
    Amount Per Serving %DV
    Total Fat 0.8g 1%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 1mg 0%
    Sodium 103mg 4%
    Potassium 724mg 20%
    Total Carbohydrate 24.2g 8%
    Dietary Fiber 5.4g 21%
    Sugars 3.9g
    Protein 6.9g 13%
    Vitamin A 4396mcg 87%
    Vitamin B6 0.5mg 23%
    Vitamin B12 0.3mcg 5%
    Vitamin C 82mg 138%
    Vitamin E 1mcg 5%
    Calcium 155mg 15%
    Iron 1mg 6%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved