Creamy Vegetable Soup with Rice Recipe

2.5 2 3
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Creamy Vegetable Soup with Rice Recipe

Read Reviews
2.5 2 3
Publisher Photo
"I like to experiment with new low-fat recipes," shares Rita Zagrzebski of Eagle River, Wisconsin.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 40 min.

Ingredients

  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 carrots, chopped
  • 2 medium unpeeled potatoes, chopped
  • 2 medium onions, chopped
  • 1/2 cup uncooked brown rice
  • 8 cups coarsely chopped fresh broccoli
  • 8 cups coarsely chopped fresh cauliflower
  • 4 cups fat-free milk
  • 1/4 teaspoon pepper

Directions

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).
Originally published as Creamy Vegetable Soup in Taste of Home December/January 1995, p44

Nutritional Facts

1 cup: 105 calories, 1g fat (0 saturated fat), 1mg cholesterol, 83mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat-free milk.

  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 carrots, chopped
  • 2 medium unpeeled potatoes, chopped
  • 2 medium onions, chopped
  • 1/2 cup uncooked brown rice
  • 8 cups coarsely chopped fresh broccoli
  • 8 cups coarsely chopped fresh cauliflower
  • 4 cups fat-free milk
  • 1/4 teaspoon pepper
  1. 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).
Originally published as Creamy Vegetable Soup in Taste of Home December/January 1995, p44

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lbroadh2o User ID: 7201056 139566
Reviewed Nov. 23, 2014

"I used this recipe mainly to find a creamy base for a vegetable soup without using heavy creams. The broth/milk combo made for an excellent base. I used fresh celery, carrots, and onion along with some mixed frozen vegetables. I added pepper and salt for taste."

MY REVIEW
thelouws User ID: 1336762 159045
Reviewed Dec. 22, 2011

"My husband & I enjoyed this but I thought it would be ameliorated by the addition of some grated cheese and a pinch of salt."

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