Original recipe yields 16 servings
Based on a 2,000 calorie dietSee full nutrition
Haven't made it yet, but the "Ingredients" call for 8 cups vegetable broth and 2 quarts vegetable broth. Is this correct?
Delicious! I used 1 quart Veg stock (4 cups) instead of the called for 8. It made a nice and thick puree. This recipe makes a ton, but it reheats well. So healthy and tasty!
Wow! For a vegetable soup, this was really great. I only used 2 quarts of stock total and mashed rather than pureed the soup. I also used skim milk and a Tbsp of flour instead of cream to cut th...