“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.”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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.

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