Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 cn Low-sodium chicken broth 8 c Coarsely chopped fresh
-(16 oz. ea.) -broccoli
2 ea Carrots, chopped 8 c Coarsely chopped fresh
2 md Unpeeled potatoes, chopped -cauliflower
2 md Onions, chopped 4 c Skim milk
1/2 c Uncooked brown rice 1/4 t Pepper

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). Serves 16. Diabetic Exchanges: One
serving equals 1 Vegetable, 1/2 Skim Milk, 1/2 Starch; also, 105
Calories, 83mg Sodium, 1mg Cholesterol, 17g Carbohydrate, 6g Protein,
1g Fat. SOURCE:*Taste of Home Magazine, December/January 1995. POSTED
BY: Jim Bodle 2/95

Submitted By JIM BODLE On 02-03-95

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