No current photos.

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Creamy Vegetable Soup

Recipe #291396 | 55 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: HokiesLady
Mar 12, 2008

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.

SERVES 16 (change servings and units)

Ingredients

3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
4 large carrots, chopped
2 medium potatoes, 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
In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
2
Reduce heat, simmer for 20 minutes.
3
Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
4
Cool slightly.
5
Puree half of the mixture in a blender or food processor then return to soup pot.
6
Add milk and pepper; mix well.
7
Heat through but DO NOT boil.