CREAMY VEGETABLE SOUP

Creamy Vegetable Soup image

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.

Provided by HokiesMom

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 123.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.4, Sodium 104.3, Carbohydrate 24.2, Fiber 5.2, Sugar 3.8, Protein 7

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