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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I like to experiment with new low-fat recipes, shares Rita Zagrzebski of Eagle River, Wisconsin. 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:
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).
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