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Categories: soup

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/4 cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• 3 cups water 3 cubes chicken bouillon
• 1/2 cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese
• salt to taste
• ground black pepper to taste
• 1 1/2 cups milk

Directions

1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.

2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.

3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

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