Email to Phyllis_ aka_ Filus      

Creamy Vegetable Soup --e

Source of Recipe

Quick Cooking Magazine
Creamy Vegetable Soup --e
Exchanges
Serves: 16

3 cans (16 ounces, each) low sodium chicken broth
4 carrots, chopped
2 medium unpeeled potatoes, chopped
2 medium onions, chopped
1/2 c. uncooked brown rice
8 c. coarsely chopped fresh broccoli
8 c. coarsely chopped fresh cauliflower
4 c. skim milk
1/4 tsp. pepper

In a large kettle, combine broth, carrots, onion, potatoes and rice; cover and bring to a boil. Reduce heat; 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).

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.