No Cream Creamy Broccoli Soup

1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
1 cup chopped onions (about 1 medium)
3 Tbsp. oil (I used 1 Tbs. oil and 2 Tbs. water)
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth (I use 3 ½ cups of “Chicken Better than Bouillon” from Costco (low sodium paste that you add water to)
1/2 tsp. pepper (I did a little less)
4-1/2 cups broccoli florets (about 2 small bunches)
1/2 cup instant brown rice, uncooked
1 cup soy milk (or whatever kind of milk you use)
COOK and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
STIR in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
Blend in a blender. I take out some and pureed it and then add it back to the soup that hasn’t been pureed. We like the soup to be a little chunky. Add milk; cook until heated through, stirring occasionally.
Sometimes I don’t add the milk so it is less calories. We like it just as well, it just isn’t creamy.

Deb usually doubles the recipe. It does not make very much. :)

(Submitted by Debbie Bozung)